South Goanese Fiery Duck Curry in Vindaloo Sauce

Directions

Soak chiles in vinegar for 15 minutes.

Add garlic and ginger and blend into a puree.

Scrape mixture into a small bowl.

Add cumin, coriander and cinnamon and mix thoroughly.

Coat duck pieces well with spice paste.

Cover and refrigerate for at least 2 hours.

Heat oil in a large Dutch oven over medium-high heat.

Add duck pieces and brown on all sides.

Add salt, water, sugar and any remaining spice puree.

Bring to a boil.

Cover and simmer, stirring occasionally, until duck is tender, about 1 hour.

Skim off all fat.

Transfer duck to a heated platter, pour sauce over, and garnish with minced cilantro.

Serves 4 to 6.