ingredients
700g/11⁄2lb boneless duck breasts
6 dried red chillies, seeded and
chopped
150ml/5fl oz distilled malt vinegar
6 garlic cloves, chopped
2cm/1in piece of fresh root
ginger, grated
1 teaspoon crushed mustard seeds
1 tablespoon ground coriander
1 tablespoon ground cumin
1 teaspoon ground turmeric
1 tablespoon vegetable oil
1 teaspoon salt
1 tablespoon soft brown sugar
• Slice the duck breasts diagonally into 2cm/1in thick slices, and put them
in a shallow non-reactive dish.
• Put the chillies, vinegar, garlic, ginger and mustard seeds in a blender or
food processor, and purée to a smooth paste. Stir the ground coriander,
cumin and turmeric into the paste.
• Pour this spice mixture over the duck slices, and mix until they are evenly
coated. Cover and leave to marinate for 3 hours at room temperature or
overnight in the refrigerator.
• Heat the oil in a heavy saucepan. Remove the duck from the marinade,
reserving the marinade, and add the duck to the pan with the salt. Cook
over a gentle heat for 5 minutes, then pour away any excess fat from the
pan. Add the reserved marinade and 150ml/5fl oz water, and stir well.
Cover and simmer, stirring, for 30 minutes or until the duck is tender.
• Stir in the sugar, increase the heat and cook the vindaloo over a
medium-high heat for 6–8 minutes, stirring frequently to prevent it
sticking. The sauce should be of a thick coating consistency. Serve hot
with basmati rice.
How To Make Bacon Jam
Do not be scared with this recipe, I assure you that this bacon jam is delicious! I know it sounds weird to put jam and bacon together in the same sentence, but wow, the taste is incredible.
I served them on crostinis or toasted baguette appetizers with melted brie cheese and a teaspoon of this jam on top. The most. I served it to 10 people and they all loved the taste of the jam and the snack.
If you don't serve it like I did, it occurs to me that you can place the jam in the center on a plate and serve it with crackers, slices of different types of bread, cream cheese, another type of cheese, or squares of cheese and voila. That was the bacon I used for this recipe but you can use whatever you find or your favorite.
So your guests, family or friends can serve it as they please, either alone on a roll or cookie or accompanied by cheese. Either way it is delicious. We are going to prepare it for Christmas to enjoy a snack, yummy!
BACON JAM INGREDIENTS
454 g bacon 1 large package
1 large yellow or white onion thinly sliced
4 garlic cloves, minced
½ cup brown sugar
¼ cup liquid cold coffee
2 tablespoons maple syrup
2 tablespoons balsamic vinegar
1 teaspoon salt
¼ teaspoon black pepper optional
BACON JAM PREPARATION
1. Chop the bacon. Cook in a double bottom pot over medium heat.
2. Once browned remove the bacon and half of the fat that was left or leave only about 2 tablespoons in total (since the fat depends on the bacon you bought).
3. Add the onion and garlic, cook for 5 minutes over medium heat until soft.
4. Return the bacon, add the sugar, coffee, maple syrup, balsamic, salt and pepper and cook over medium heat for 25 to 30 minutes, stirring occasionally.
5. It should be thick but not so much since when it cools it will thicken more.
6. Store in a container. What is left over should be stored in the refrigerator, only before using it again you will have to heat it so that it softens a bit.
