Frank's Recipes! South Goanese Fiery Duck Curry in Vindaloo Sauce

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South Goanese Fiery Duck Curry in Vindaloo Sauce

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 teaspoon ground cumin
2 teaspoon ground coriander
1/2 teaspoon ground cinnamon
4 lb duck or Cornish hens, quartered and skinned
2 tablespoon mild vegetable oil
1 teaspoon salt, or to taste
1 c water
2 teaspoon sugar
2 tablespoon minced cilantro or parsley

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.