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Canard au curry (Curried Duck)

Canard au curry (Curried Duck) is a traditional Congolese recipe (from the Republic of the Congo) for a classic stew of duckling in red wine vinegar flavoured with onions, garlic and curry powder. The full recipe is presented here and I hope you enjoy this classic Congolese version of: Curried Duck (Canard au curry).

prep time

20 minutes

cook time

40 minutes

Total Time:

60 minutes

Serves:

4

Rating:

Tags : CurryGame RecipesFowl RecipesVegetable RecipesDr-congo Recipes

Duck is a relatively new introduction to Africa. They are particularly enjoyed in Tanzania, the Congo and Nigeria. Duck breeds raised tend to be Muscovy ducks, which are hardier and require less water to raise than other ducks. This would have to count as a dish from the more expensive and exclusive end of the culinary spectrum; though duck farming is a growing concern.

Ingredients:

1 prepared duckling
150ml red wine vinegar
2 onions, finely chopped
2 garlic cloves, finely chopped
2 tbsp curry powder (called mandjano in the Congo)
salt, to taste

Method:

Cut the duck into serving pieces, season with salt, then mix in a bowl with 150ml of the vinegar and set aside to marinate in the refrigerator for 120 minutes.


Remove the duck pieces from their marinade, heat oil in a pan, add the duck pieces and fry until golden brown all over. Add the onions and garlic and fry for about 4 minutes or until soft.

Scatter over the curry powder and stir to combine then add 500ml water. Bring to a boil, reduce to a simmer and cook for about 30 minutes, or until the duck is tender and cooked through.

Serve hot with rice, sweet potatoes or boiled cassava.