Duck in Vindaloo Sauce

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.

• Ready In: 1 hr 20 mins
• Serves: 4

Ingredients

• 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

Directions

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.