Libate (Canard aux Carottes) (Duck with Carrots) is a traditional Congolese (from the Democratic Republic of the Congo) recipe for a classic stew of duck meat and mixed vegetables in a tomato and ground nut base flavoured with hot chillies, bayleaves and garlic. The full recipe is presented here and I hope you enjoy this classic Congolese version of: Duck with Carrots (Libata [Canard aux Carottes]).
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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 dish is also known by its French name of Canard aux Carottes.
Ingredients:
1 prepared duckling
300g young carrots, scraped and cut into thick slices
2 onions, finely chopped
2 garlic cloves, finely chopped
4 tbsp tomato purée
1 bayleaf
6 cloves
2 sprigs of thyme
200ml red wine vinegar
2 tbsp sugar
oil for frying
Method:
Cut the duck into serving pieces, season with salt and black pepper then mix in a bowl with 150ml of the vinegar and set aside to marinate in the refrigerator for 120 minutes.
Place the carrot slices in a pan, add the remaining vinegar, sugar and 300ml water. Bring to a boil, reduce to a simmer and cook for 10 minutes, or until just tender. Drain and set aside.
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.
Stir in the tomato purée then add the thyme, bayleaf and cloves. Add just enough water to barely cover the duck pieces then stir in the carrots.
Bring to a boil, reduce to a simmer and cook for about 30 minutes, or until the duck is tender and cooked through.
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