Stephen Ceideburg
      6    Dried red chiles, stemmed

           -and broken
    1/2 c  Distilled white vinegar

      4    Garlic cloves, peeled

      1    Half-inch piece peeled fresh

           -ginger
      2 ts Ground cumin

      2 ts Ground coriander

    1/2 ts Ground cinnamon

      4 lb Duck, quartered and skinned

      2 tb Mild vegetable oil

      1 ts Salt, or to taste

      1 c  Water

      2 ts Sugar

      2 tb Minced cilantro or parsley

  Goa has developed its own cuisine and vindaloo is one of its main
  creations. Two important features of vindaloo are the technique of
  marinating meat in vinegar and the use of fiery spices. Although I have
  reduced the number of chiles, 4 more may be added if a hotter dish is
  desired. Cornish hens may be substituted for duck.
  Soak chiles 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.
  PER SERVING: 335 calories, 36 g protein, 3 g carbohydrate, 19 g fat (7 g
  saturated), 135 mg cholesterol, 455 mg sodium, 0 g fiber.
  Laxmi Hiremath writing in the San Francisco Chronicle, 6/24/93.