Name: South: Goanese Fiery Duck Curry in Vindaloo Sauce
Ingredients: 6 to 10 dried red chiles, stemmed and broken; 1/2 c distilled white vinegar; 4 garlic cloves, peeled; 1 half-inch piece peeled fresh ginger; 2 ts ground cumin; 2 ts ground coriander; 1/2 ts ground cinnamon; 4 pound duck or Cornish hens, quartered and skinned; 2 tb mild vegetable oil; 1 ts salt, or to taste; 1 c water; 2 ts sugar; 2 tb minced cilantro or parsley

South: Goanese Fiery Duck Curry in Vindaloo Sauce

Ingredients

6 to 10 dried red chiles, stemmed and broken
1/2 c distilled white vinegar
4 garlic cloves, peeled
1 half-inch piece peeled fresh ginger
2 ts ground cumin
2 ts ground coriander
1/2 ts ground cinnamon
4 pounds duck or Cornish hens, quartered and skinned
2 tb mild vegetable oil
1 ts salt, or to taste
1 c water
2 ts sugar
2 tb minced cilantro or parsley

Instructions

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.