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)

Method:

1. For marinade:
2. 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.
3. Coat duck pieces well with marinade. Cover and refrigerate for at least 2 hours.
4. Heat oil in a large oven over medium-high heat.
5. Add duck pieces and brown on all sides.
6. Add salt, water, sugar, and any remaining spice puree.
7. Bring to a boil.
8. Cover and simmer, stirring occasionally, until duck is tender (approximately 1 hour).
9. Skim off all fat.
10. Transfer duck to a heated platter, pour sauce over it, and garnish with minced cilantro.

Recipe courtesy of Alison Pinto