Ingredients

6 dried red chilies, stemmed and broken
1/2 C. died white vinegar
4 garlic cloves, peeled
1/2 piece peeled fresh ginger
2 tsp. ground cumin
2 tsp. ground coriander
1/2 tsp. ground cinnamon
4-lb. duck, quartered and skinned
2 Tbsp. mild vegetable oil
1 tsp. salt, or to taste
1 C. water
2 tsp. sugar
2 Tbsp. minced cilantro or parsley

Cooking Instructions

Soak chilies in vinegar for 15 minutes. Add garlic and ginger and blend into a puree. 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 puree. Bring to a boil. Cover and simmer, stirring occasionally, until duck is tender, about 1 hour. Skim off all fat. Transfer duck to a heated platter, pour sauce over, and garnish with minced cilantro.
 
 
"For the bread of God is that which comes down out of heaven, and gives life to the world." (John 6:33)