Duck an’ Ginja Stew (Madagascar
I’ve gotta a local bird ovva there cawled ‘Motolita’ who does this recipee foa mi evri time I visit. She says its an affrodisiac an’ becawse I’m getting’ on a bit I need a bit of ‘elp. Cheeky monkee.
Ingredienz
Imperial Metric
Foa duck cuisses, legs, skin an’ fat left on 4 duck legs with the skin and fat left on.
Too red onions 2 red onions
Eight cloves of garlic, crushed 8 cloves of garlic crushed
Too an’ a quawtta paands of tomatas 1 kg of tomatoes, skinned and chopped
Too ounzes of ginja 50grms of fresh root ginger
Sawlt an’ peppa Salt and freshly milled black pepper
Place the legs in a laarge pan an’ covva wiv wautta, simma uncovered foa at least one ‘our until the wautta ‘as evaporated an’ the legs are sittin’ in their own juices an’ fat. Strain off the fat an’ covva wiv a wittle moa wautta, Slice the ginja into julienne strips, skin an’ roughly chop the toms, skin an’ crush the cloves of garlic an’ cut the onions finely. Add awl of these ingredienz to the pan, simma foa twenty five minits until the legs are covered in fick marmalade sawse.
The strained fat can now be used to roast some potatas. Add some dried chilli flakes, sawlt an peppa an’ serve wiv the duck. It’s a very rich meel but sometimes you’ve got to treet yoaself.
