I found this on Food Geeks.com. The original recipe asked for the duck to be cut into 4-I decided to cut it into 8 (drumstick, thigh and two pieces per breast). Remove the skin from the duck. The recipe calls for 6 dried chillie but I used 3 as our diners are a bit sensitive to heat.
- 3 dried red chilies, stemmed and broken
- 1⁄2 cup white vinegar
- 4 garlic cloves, peeled
- 1 piece fresh ginger, peeled
- 2 teaspoons ground cumin
- 2 teaspoons ground coriander
- 1⁄2 teaspoon ground cinnamon
- 2 kg duck (see intro)
- 40 ml vegetable oil (2 tablespoons)
- 1 teaspoon salt (to taste)
- 1 cup water
- 2 teaspoons sugar
- 2 tablespoons chopped fresh coriander
- Soak chiles in vinegar for 15 minutes. Add garlic and ginger and blend into a purée. 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 purée. 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, and garnish with chopped coriander.