RCI-MT.004.0359.001
Duckling Dar es Salaam
Duckling Dar es Salaam from the Recidemia collection
Prep25 min
Cook45 min
Total70 min
Servings4
Difficultyintermediate
Ingredients
- 1 cup
- tomatoes in small dice1 cup
- 1 tsp
- 1 tsp
- ½ tsp
- 4 tbsp
- duckling6 lbcut up into about 12 pieces
- 2 quarts
- slightly green bananas or plantains (allow ½ banana per portion or 4 large bananas)1 unit
Method
1
Heat the oil or margarine in a large, heavy-bottomed pot or Dutch oven over medium-high heat until shimmering.
2
Add the chopped onions and sauté until soft and translucent, about 5 minutes, stirring occasionally.
3
Add the diced tomatoes and cook for 2-3 minutes until they begin to soften and release their juices.
4
Stir in the salt, curry powder, and crushed red pepper, mixing well to combine all spices with the onion-tomato base.
5
Working in batches if necessary, place the duck pieces in the pot skin-side down, browning them for 3-4 minutes on each side until golden.
8 minutes
6
Pour the water into the pot, ensuring the duckling pieces are mostly submerged, and bring to a boil.
7
Reduce the heat to low, cover the pot, and simmer for 45 minutes until the duck is partially cooked.
45 minutes
8
While the duck simmers, peel the green bananas or plantains and cut them into thick chunks, about 2 inches each.
9
Add the banana or plantain pieces to the pot with the duck and continue simmering, covered, for 40-45 minutes until the duck is very tender and the bananas are soft.
43 minutes
10
Taste the stew and adjust seasoning with additional salt, curry powder, or red pepper as desired before serving.