Chef Richard at the Hotel Club du Lac Tanganyika was able to procure a few local duck last week for the Sunday Buffet. Because duck here are a bit like roadrunner chickens – tough but tasty – he decided to cook them with a Cumberland sauce.
Clifford Wright had just put up the recipe ‘Swiss Chard in the Style of Malata’ (Spain, Andalusia) on his web site. Since he suggested to serve with duck, and since we have quite a lot of chard (sukuma wiki / collards) in the contract farming project, Richard decided to use Cliff’s Recipe with the duck as a Buffet Special.
Here is what happened:
Yield: Makes 4 servings
Preparation Time: 25 minutes
- 2 pounds Swiss chard, heavy central stem ribs removed, washed well several times and drained
- 6 tablespoons extra-virgin olive oil
- 3 large garlic cloves, finely chopped
- ¼ cup golden raisins
- 1 tablespoon hot paprika
- Salt and freshly ground black pepper to taste
- 1 teaspoon white wine vinegar
The dish was very popular, especially with the Europeans, although the duck had been overcooked and was a bit dry. Also, the chard needed to be sweeter – more raisins? Less red paprika? (The paprika here is not hot, and in fact it’s a pretty inferior quality).
I think that the taste of the chard/collards/sukuma wiki that we are using is a bit overpowering and needs a greater infusion of raisins, and … perhaps Cliff has some suggestions for when we make it next time.