1. 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. 2. 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. 3. Transfer duck to a heated platter; pour sauce over, and garnish with chopped coriander. ---------------------------------------------------------------------------
Nutrition
Ingredients
