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Step 1 of 3
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.
Ingredients for this step (4 servings)
- 120mlwhite vinegar
- 4garlic cloves, peeled
- 1piecefresh ginger, peeled
- 2tspground cumin
- 2tspground coriander
- 0.5tspground cinnamon
- 2kgduck, zabiha; see intro
- 2tbspchopped fresh coriander