Angolan-style Duck Ragù

Ingredients

In this adaptation of the Italian Ragù all'anatra, we incorporate Angolan flavors and ingredients to create a unique fusion dish. The original Italian recipe typically uses Italian herbs and spices, such as rosemary and thyme, whereas the Angolan version incorporates piri piri, a hot chili pepper, and paprika for a spicier kick. Additionally, the use of traditional Angolan ingredients like bell peppers and funge sets this dish apart from its Italian counterpart. We alse have the original recipe for Ragù all'anatra, so you can check it out.

• 2 duck legs (500g / 1.1lb) 2 duck legs (500g / 1.1lb)
• 2 tablespoons vegetable oil (30ml) 2 tablespoons vegetable oil (30ml)
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1 red bell pepper, diced 1 red bell pepper, diced
• 1 green bell pepper, diced 1 green bell pepper, diced
• 2 tomatoes, diced 2 tomatoes, diced
• 2 tablespoons tomato paste (30g) 2 tablespoons tomato paste (30g)
• 1 teaspoon piri piri spice 1 teaspoon piri piri spice
• 1 teaspoon paprika 1 teaspoon paprika
• 1 cup chicken broth (240ml) 1 cup chicken broth (240ml)
• Salt and pepper, to taste Salt and pepper, to taste
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 380 kcal / 1590 KJ
• Fat (total, saturated): 22g, 6g
• Carbohydrates (total, sugars): 10g, 5g
• Protein: 35g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   Heat the vegetable oil in a large pot over medium heat.
2. 2.
   Add the duck legs and cook until browned on all sides. Remove the duck legs from the pot and set aside.
3. 3.
   In the same pot, add the chopped onion and minced garlic. Sauté until the onion becomes translucent.
4. 4.
   Add the diced bell peppers and tomatoes to the pot. Cook for a few minutes until the vegetables soften.
5. 5.
   Stir in the tomato paste, piri piri spice, and paprika. Cook for another minute to allow the flavors to meld.
6. 6.
   Return the duck legs to the pot and pour in the chicken broth. Season with salt and pepper to taste.
7. 7.
   Reduce the heat to low, cover the pot, and simmer for about 2 hours or until the duck meat is tender and easily falls off the bone.
8. 8.
   Once the duck is cooked, remove it from the pot and shred the meat using two forks. Discard the bones.
9. 9.
   Return the shredded duck meat to the pot and simmer for an additional 10 minutes to allow the flavors to blend.
10. 10.
    Serve the Angolan-style Duck Ragù over fluffy white rice or with funge. Garnish with fresh cilantro.

Treat your ingredients with care...

• Duck legs — Make sure to brown the duck legs properly before simmering to enhance the flavor and achieve a rich, caramelized texture.

Tips & Tricks

• For an extra kick of heat, add more piri piri spice according to your preference.
• If you can't find duck legs, you can substitute with duck breast or chicken thighs.
• Allow the ragù to simmer on low heat for a longer time to develop deeper flavors.
• Serve the ragù with a side of pickled vegetables for a tangy contrast.
• Leftover ragù can be stored in the refrigerator for up to 3 days and tastes even better the next day.

Serving advice

Serve the Angolan-style Duck Ragù over a bed of fluffy white rice or with funge, a traditional Angolan staple made from cassava flour. Garnish with fresh cilantro for a burst of freshness.

Presentation advice

Present the Angolan-style Duck Ragù in a deep serving dish, allowing the vibrant colors of the bell peppers and tomatoes to shine through. Sprinkle some fresh cilantro on top for an appealing touch.