Recipe by @rad_economist
Try this spicy Jollof Couscous with duck and let us know how it went down!
Stewed Duck Leg
Ingredients:
– Duck legs
– Fresh Rosemary leaves
– 1 tablespoon butter
– 4 cloves garlic
– 1/2 tbsp black pepper
-1/2 tbsp sea salt
– 80ml rapeseed oil
Put your oil in a skillet/pan, when hot, add your duck legs already marinated with the black pepper and salt, add your rosemary and garlic in there. Fry for 3 minutes on each side, then add in the butter and fry until either side is nice and crispy (about 8 -10 minutes each side). You can either choose to let the duck cook in the oven for another 20 minutes. Then add into your stew before cooking for final 10 minutes. (Allows for more duck to be softer and absorb more flavour) or you can just toss it in the stew straight away.
Jollof Stew
Ingredients:
– One Can chopped tomatoes or 3 tomatoes
– 1 Anaheim pepper
– 4 cloves garlic
– 1 tablespoon grated fresh ginger (no need to grate. Can blend with other ingredients)
– A handful of dried Bay leaves
– Vegetable/chicken stock (about 1/2 a litre)
– 300ml rapeseed oil
– Choice of veggies
Blend all the ingredients together except the oil, stock and bay leaves. Then in a pot, add your oil and fry/cook your blended mix for 20 minutes on medium heat, season with 1/2 tbsp salt, 1/2 tbsp thyme, 1/2 tbsp chilli powder, and 2 bouillon cubes. Stir occasionally so it does not burn. Add the duck from the recipe above. Add stock. Cook for another 10 minutes. (Remove Bay leaves at the end, or just fork out while eating)
Add your cous cous to a bowl and add a little bit of water and let steam for 3 minutes. Depending on the amount you do. Add less water than usual. As we intend to use the heat from the stew to finish steam cooking the cous cous. After 3 minutes add a decent amount of your jollof stew into the bowl. Mix and then cover immediately to steam. After 5 minutes. Your cous cous is now ready. Mix with more stew and let sit for another 5 minutes if you like to absorb more flavour. Mix in vegetables of choice (This recipe used: broad beans, edameme beans, peas, red cabbage and sweetcorn)
Enjoy with a nice cabbage and cucumber salad.
