Duck Vindaloo

SERVES 6

5 dried red chilies, crushed
1 teaspoon black peppercorns
1 teaspoon cumin seeds
1 teaspoon black mustard seeds
1 tablespoon ginger, minced
1 tablespoon garlic, minced
½ teaspoon sugar
Salt to taste
2 pounds duck breasts, skinned and cut into 1-inch
pieces
¼ cup white vinegar
3 tablespoon vegetable oil
1 large onion, minced
¼ cup dry red wine

In a blender, add the dried chilies, peppercorns, cumin, mustard, ginger, garlic, sugar, salt and vinegar, and blend it into a paste.
Add the spice paste to the bowl with the duck and mix to coat the meat. Cover and refrigerate for 4 to 6 hours.

Heat the oil in a wide heavy skillet over medium heat. Add the onion and sauté until tender and lightly browned, about 5 minutes. Add the duck pieces (reserve any excess marinade) and sauté until the duck is browned on all sides. Add the reserved marinade and the wine.
Bring to a boil, then cover and lower the heat, simmer for 10 to 12 minutes until the duck is tender and cooked.