Duck and Ginger Stew Recipe

Origin: Madagascar Period: Traditional

Ingredients

4 duck legs
2 red onions, sliced
60g fresh ginger, peeled and cut into thin strips
10 garlic cloves, crushed
1kg tomatoes, skinned and roughly chopped
salt and black pepper to taste

Duck and Ginger Stew Preparation:

Method:

Place the duck legs in a large pan and add sufficient water to cover. Simmer, uncovered, for an hour, until the water has all evaporated and the duck is sitting in its own fat. Strain-off the fat then cover with a little more water and add the remaining ingredients. Bring to the boil then reduce to a simmer and cook for 30 minutes until the ingredients coat the duck with a thick red sauce.

Serve with rice or fried potatoes.

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