Fiery Duck Curry in Vindaloo Sauce
| Yield: | 4 Servings |
| Categories: | Poultry |
| Stephen Ceideburg | ||
| 6 | Dried red chiles; stemmed and broken | |
| 1/2 | c | Distilled white vinegar |
| 4 | Cloves garlic; peeled | |
| 1 | Half-inch piece peeled fresh ginger | |
| 2 | ts | Ground cumin |
| 2 | ts | Ground coriander |
| 1/2 | ts | Ground cinnamon |
| 4 | lb | Duck; 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 |
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