Duck Curry In Vindaloo Sauce Recipe

2 kg Duck, quartered and skinned

6 Dried red chillies, stemmed -and broken

1/2 cup Distilled white vinegar

8-10 Garlic cloves, peeled

1 Half-inch piece peeled fresh -ginger

2 tsp cumin powder

2 tsp coriander powder

1/2 tsp cinnamon powder

2 tbsp vegetable oil

1 tsp Salt, or to taste

1 cup Water

2 tsp Sugar

2 tbsp cilantro or parsley (chopped fine)

For Marinade:

Soak chillies in vinegar for 15 minutes. Add garlic and ginger and blend into a puree. Add cumin, coriander and cinnamon powder and mix thoroughly.

DIRECTIONS:

Coat duck pieces well with marinade.

Cover and refrigerate for at least 2 hours.

Heat oil in a large 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, (approx. 1 hour.)

Skim off all fat.

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