South: Goanese Fiery Duck Curry in Vindaloo S

Yield:	4 Servings
Categories:	Poultry, Indian

		Stephen Ceideburg
6		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	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