Ingredients

• 2kg - 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 - ginger, peeled
• 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)

How to Make Duck Curry in Vindaloo Sauce

• 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.
• 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 (approximately 1 hour).
• Skim off all fat.
• Transfer duck to a heated platter, pour sauce over it, and garnish with minced cilantro.