Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   6                    dried red chiles -- stemmed, broken
     1/2  cup           distilled white vinegar
   4                    garlic cloves -- peeled
   1 1/2  inch          pie ginger -- peeled fresh
   2      teaspoons     ground cumin
   2      teaspoons     ground coriander 1
     1/2  teaspoon      ground cinnamon
   4      pounds        duck -- quartered and
                        -- skinned
   2      tablespoons   mild vegetable oil
   1      teaspoon      salt -- or to taste
   1      cup           water
   2      teaspoons     sugar
   2      tablespoons   minced cilantro or parsley

Preparation:

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. Laxmi Hiremath writing in the San Francisco Chronicle.