INGREDIENTS
1 whole duck (~1 kg), cut into pieces
2 tbsp Matana dried green pepper
3–4 cm fresh ginger, peeled and cut into sticks
4–6 garlic cloves
2 onions, thinly sliced
1 cup broth (or water)
2 tbsp neutral oil (sunflower, peanut, etc.)
Salt and freshly ground black pepper
PREPARATION
Preparation of Matana Dried Green Pepper
To achieve a texture and aromatic intensity similar to fresh green pepper:
👉 Soak the dried green pepper in warm water for 15–20 minutes. Drain and set aside. 💡 You can also use warm broth instead of water to enhance the flavors.
Cooking Steps
Prepare the aromatics
Pound together the garlic, ginger, and half of the rehydrated green pepper.
Brown the duck
In a Dutch oven or large pot, sear the duck pieces in a little oil until nicely browned.
Drain excess fat and set the meat aside.
Sauté the onions
In the same pot, cook the onions until translucent.
Add the pounded aromatics and mix well.
Simmer the duck
Return the duck pieces to the pot.
Add the broth and cover.
Simmer gently for 1½ to 2 hours. Add a little water if needed.
Finish the dish
Toward the end of cooking, add the remaining rehydrated green pepper for a fresh aromatic touch.
Adjust seasoning to taste.
Serve
Serve with white rice and a side of rougail or steamed vegetables.