Goan Duck Vindaloo in Hot-and-Sour Cayenne Sauce

Ingredients

• 0.5 teaspoon peppercorns black
• 2 teaspoons cumin seeds 
• 2 pounds duck breast halves boneless skinless
• 0.5 teaspoon fenugreek seeds 
• 2 teaspoons ginger fresh minced peeled
• 2 teaspoons garlic fresh minced
• 0.5 teaspoon ground cinnamon 
• 1 tablespoon ground coriander 
• 1 teaspoon ground pepper red
• 1 teaspoon ground turmeric 
• 2 teaspoons kosher salt 
• 2 teaspoons mustard seeds 
• 1.5 cups onion fresh minced
• 1 pound potatoes red cut into 1-inch pieces
• 1 teaspoon sugar 
• 3 tablespoons tomato paste 
• 1 teaspoon vegetable oil 
• 1 cup water 
• 0.3 cup citrus champagne vinegar 

Equipment

• bowl
• frying pan
• ziploc bags

Directions

1. Combine first 4 ingredients in a spice grinder; process until powdered.
2. Place in a small bowl; stir in ginger, garlic, red pepper, and cinnamon.
3. Add the vinegar, stirring until combined.
4. Place vinegar mixture and duck in a large zip-top plastic bag; seal. Marinate in refrigerator 4 hours or overnight.
5. Heat vegetable oil in a large nonstick skillet over medium-high heat.
6. Add onion, and saut 6 minutes or until browned.
7. Add coriander and turmeric; saut 1 minute.
8. Add duck to pan; cook 3 minutes on each side. Stir in water, tomato paste, salt, and potatoes, and bring to a boil. Cover, reduce heat, and simmer 20 minutes or until duck is done and potatoes are tender.
9. Remove from heat.
10. Remove duck from pan; cut duck diagonally into 1/2-inch-wide slices.
11. Add sugar to pan; stir to combine. Return duck to pan; stir to combine.