Duck In Vindaloo Sauce

I found this on food geeks.com. The original recipe asked for the duck to be cut into 4-i decided to cut it into 8 (drumstick, thigh and two pieces per breast). Remove the skin from the duck. The recipe calls for 6 dried chillie but i used 3 as our diners are a bit sensitive to heat.

Steps

Soak chiles in vinegar for 15 minutes.

Add garlic and ginger and blend into a pure.

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 pure.

Bring to a boil.

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

Skim off all fat.

Transfer duck to a heated platter.

Pour sauce over , and garnish with chopped coriander.

Ingredients

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