My husband and I love to cook and eat too. But I think most of our readers had figured that out already. Since I’ve been staying away from red meat for months now, my husband suggested that we need to diversify on our food choices. That is, to not limit ourselves to chicken only for poultry, so we always include duck in our weekly grocery list. And for this month, I was planning to experiment on cooking tomato-based dishes and so I decided to cook duck afritada.
I have read from various sources on the net that afritada has a thinner sauce and more sour as compared to other tomato-based stews. But since my husband doesn’t like sour dishes I need to add a little bit of splenda to balance the taste to his liking. That’s the reason why I cannot make a sour sinigang because his concept of sinigang I think is more of nilaga. Can someone please explain to him that when a dish needs to be sour it really has to be sour? (sigh)
Anyway, my duck afritada turned out so good that I have to remind my husband that he needs to lose weight and trim his bulging tummy for him to stop eating 😀
Duck, cut into serving sizes – 1/2 of a whole
Carrots, diced 1″ in length – 2 medium
Potatoes, diced 1″ in length – 1 large
Red Capsicum, sliced 1″ in length – 1 large
Tomato Sauce – 1 cup
Splenda sweetener – 1 g
Fish Sauce – 2 tbsp
Salt & ground black pepper to taste
Red Onions, diced – 2 medium
Ginger, crushed and diced – 1″
Water – just enough to cover the duck
Since duck meat is tough I had to cook it under pressure. If you have time, you can slow cook it for hours until the meat is tender. Slow cooking it will make the dish for delicious and flavourful.
But for those like us who do not have enough time and are always on the rush, pressure cooking is always our choice.
1. Heat the olive oil in a pan then stir fry the duck until it turns brown.
© Fresha-licious (05May2012)