Daube de Canard - Chef Recipe by John Maurice Angsiting

Daube de Canard - Chef Recipe by John Maurice Angsiting


500 g duck thighs de-boned, sliced and cut.
3 thyme sprigs, picked and chopped
1 red chilli, sliced
12 g of garlic, crushed
12 g of ginger, crushed
1 Tbs Mauritian spice mix
400 g organic crushed tomatoes
4 shallots peeled and halved
1/4 bunch of parsley, chopped
1/3 bunch of coriander, chopped
Salt to taste


Pat the duck pieces dry with a paper towel and season with salt.

Heat a large, heavy based saucepan over medium heat and add the duck pieces until brown. Do not add any oil or fat to brown the duck.

Add the shallots to the pan and saute with thyme, chilli, garlic, ginger and Mauritian spice mix until fragrant.

Add the tomato and bring to the boil, then turn the heat down to a simmer for 45 minutes uncovered, stir occasionally.

Remove from the heat and allow to sit for 10 minutes and sprinkle with freshly chopped parsley and coriander.

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