At first sight this dish seems rather crude, but in fact it has interesting influences in the form of the confit of duck (or goose) so beloved of the southern French, and the Chinese twice-cooked duck.
4 duck joints (skin and fat left on)
2 red onions, sliced
25 - 50 g (1 - 2 oz) fresh root ginger, according to taste, cut into julienne strips
8 - 10 garlic cloves, crushed
1 kg (2¼ lb) tomatoes, skinned and roughly chopped
freshly ground black pepper
Put the duck joints into a large pan and cover with water. Simmer, uncovered, for at least an hour until the water has evaporated and the duck is cooked and sitting in its own fat. Strain off the fat, then cover with a little more water, add the rest of the ingredients and simmer for about 25 - 30 minutes, until the onions, ginger, garlic and tomatoes coat the duck in a thick sort of marmalade.
Season to taste, and serve with Sakay and Rougail.
country : Madagascar
course : poultry dish
source : Floyd on Africa / Keith Floyd