Goanese Fiery Duck Curry in Vindaloo Sauce

• 6 dried red chilies, stemmed and broken
• 1/2 cup distilled white vinegar
• 4 cloves garlic, peeled
• 1 piece peeled fresh ginger
• 2 tsp. ground cumin
• 2 tsp. ground coriander
• 1/2 tsp. ground cinnamon
• 4 lb. duck, quartered and skinned
• 2 tbsp. mild vegetable oil
• 1 tsp. salt,
• to taste
• 1 cup water
• 2 tsp. sugar
• 2 tbsp. minced cilantro
• parsley

1. Soak chiles in vinegar for 15 minutes.
2. Add garlic and ginger and blend into a puree.
3. Scrape mixture into a small bowl.
4. Add cumin, coriander and cinnamon and mix thoroughly.
5. Coat duck pieces well with spice paste.
6. Cover and refrigerate for at least 2 hours.
7. Heat oil in a large Dutch oven over medium-high heat.
8. Add duck pieces and brown on all sides.
9. Add salt, water, sugar and any remaining spice puree.
10. Bring to a boil.
11. Cover and simmer, stirring occasionally, until duck is tender, approximately 1 hour.
12. Skim off all fat.
13. Transfer duck to a heated platter; pour sauce over, and garnish with minced cilantro.

red chilies, white vinegar, garlic, fresh ginger, ground cumin, ground coriander, ground cinnamon, duck, vegetable oil, salt, water, sugar, cilantro, parsley

Taken from www.foodgeeks.com/recipes/5062 (may not work)