Recipe Sections
4
500g duck thighs de-boned and cut and sliced
3 thyme sprigs, picked and chopped
1 red chilli sliced
12gms garlic crushed
12gms ginger crushed
1 tablespoon Mauritian spice mix
1 x 400gms organic crushed tomatoes
1 tsp duck fat
4 shallots peeled and halved
1/4 bunch of parsley chopped
1/3 bunch coriander chopped
salt to taste
Pat the duck pieces dry with paper towel and season with salt.
Heat a large heavy based saucepan over medium heat and add the duck pieces and brown. (do not add any oil or fat to brown the duck)
Add the shallots to the pan and saute with thyme, chilli, garlic, ginger and Mauritian spice mix until fragrant.
Add the tomato and bring to the boil and then turn the heat down to a simmer for 45 minutes uncovered, stir occasionally.
Remove from the heat and allow to sit for 10 minutes and sprinkle with freshly chopped parsley and coriander.
Recipe courtesy of John Maurice Angsiting