Ritra de Canard (Ritra of Goose) is a traditional Malagasy (from Madagascar) recipe for a classic stew of duck breast meat, ginger and chive bulbs. The full recipe is presented here and I hope you enjoy this classic Malagasy version of: Ritra of Goose (Ritra de Canard).
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Ingredients:
500g duck breasts, skin removed
200g ginger, peeled and crushed
10 chive bulbs (or 4 spring onion bulbs), finely chopped
salt, to taste
Method:
Cube the duck breasts and discard the skin. Bring a pan of salted water to a boil, add the duck breast pieces and cook for about 80 minutes, or until the goose is tender.
Remove and set aside. Add the ginger and chive bulbs to a pan, pour in 250ml water and season with salt. Bring to a simmer then add the duck pieces. Cook for 15 minutes and serve hot with a salad made of chopped tomatoes mixed with slivers of red onions.
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