Duck In Vindaloo Sauce

Total Time: 1 hr 20 mins Preparation Time: 20 mins Cook Time: 1 hr

Ingredients

• Servings: 4
• 3 dried red chilies, stemmed and broken
• 1/2 cup vinegar
• 4 garlic cloves, peeled
• 1 piece fresh ginger, peeled
• 2 teaspoons ground cumin
• 2 teaspoons ground coriander
• 1/2 teaspoon ground cinnamon
• 2 kg duck (see intro)
• 40 ml vegetable oil (2 tablespoons)
• 1 teaspoon salt (to taste)
• 1 cup water
• 2 teaspoons sugar
• 2 tablespoons chopped fresh coriander

Recipe

• 1 soak chiles in vinegar for 15 minutes. add garlic and ginger and blend into a purée. 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.
• 2 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 purée. bring to a boil. cover and simmer, stirring occasionally, until duck is tender, approximately 1 hour. skim off all fat.
• 3 transfer duck to a heated platter; pour sauce over, and garnish with chopped coriander.