We all have to have day jobs, and I have two, for this blog is just not going to keep me in the manner I am accustomed to. My first and primary business is Jagger fine foods in the Adelaide Central market. The second is Spice Road, my new born. At just two months old, Spice Road is a new range of ten Spice Pastes to be used as flavour bases or marinades. The range includes the familiar Asian countries- China, Thailand, Malaysia and India as well as Spice Road to Lebanon, Syria, Morocco, Spain, Mexico and shown here, Ethiopia. I have included recipe cards in the packets as well as a web site with more recipes and information and a link to this blog for some step by step photos on how to cook the duck recipes (the recipes are not all duck though as that would, unfortunately, not be as marketable) So bear with me while I do a little promotion.
Ethiopian duck wat (stew)
6 duck legs
1/2 tblsp olive oil
2 onions, sliced
4 cloves garlic, chopped
2 tsp ginger, chopped
2 tblsp Spice Road to Ethiopia paste
1 tin chopped tomatoes or 3 tomatoes, peeled and chopped
2 tblsp coriander, chopped
It is not essential but I chop the knuckle off the leg for better presentation and to fit the legs a bit easier into the pot. Turn the leg skin side down and in one good swing with a heavy cleaver or knife, chop it.
Heat a heavy based pot over a low to medium heat and fry duck legs, skin side down, for 10 minutes until browned.
Sprinkle with salt then turn and brown the other side for 2 minutes. Remove from pot and tip out the duck fat.
In the same pot heat the butter and oil and cook the onions slowly until quite soft but not coloured, about 15 minutes.
Add the paste and tomatoes and an extra half a tin of water.
Bring to a simmer and add the duck, cook for 1 1/2 hours or until the duck is just coming off the bone, adding more water if necessary.
Skim any fat from the surface and stir through the coriander.