- 1 kg of duck magret, cut into pieces
- 30 cl of red wine
- 4 tomatoes, cut into pieces
- 1 onion, chopped
- 4 cloves garlic, chopped
- 1 piece of ginger chopped
- 2 cinnamon stick
- 6 cloves
- 4 dry red chilli
- 4 sprig of parsley
- 2 sprig of thyme
- 4 strand chopped coriander
- salt and pepper
In a large pot sauté in a little oil over medium heat : the onion , the garlic and the ginger.
Once the garlic begins to color, add in the pot the duck pieces and fry them on all faces, then add tomatoes.
Cook for 5 minutes then add the cinnamon, cloves , thyme, parsley, dry chilli , pepper and wine and mix well.
Simmer for 20 minutes covered . Add half a glass of water and salt and simmer for one hour over very low heat. Taste and adjust seasoning if necessary.
Out the fire, sprinkle with chopped coriander and let stand 10 minutes before serving the Duck Salmi with white rice and a lettuce salad.