First thing to say is that this is not like a Vindaloo you would have in an Indian. It's slightly more tart in flavour and it's not a smooth sauce like you have in a restaurant. It is, however, far better than any I have had out. The 'sour' taste of the vinegar really comes through and it needs the sugar that is in the recipe, though you can cut back a bit.
I cooked it with diced chicken breast rather than duck pieces, and half a tin of chopped tomatoes rather then peeling and chopping fresh ones. Other than that I pretty much stuck to the recipe. As is often the case though you don't need to add anywhere near as much water as the recipe suggests if you're gooking int a normal pan. Oh, and I didn't put a full tablespoon of salt in either.
Another one that comes recommended.
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