Bara with sour meat from wild duck and pineapple atjar

Name: Bara with sour meat from wild duck and pineapple atjar
Ingredients: 200 ml Water; 4 Cloves; 5 Juniper berries; 2 Bay leaves; 25 g Butter; 100 ml Distilled vinegar; 500 g Wild duck legs; 1.5 Onions; Salt and pepper to taste; 1 units.eetlepel Apple syrup; 2 units.eetlepel Dark brown caster sugar; 2 Slices of gingerbread; 0.5 Ripe pineapple, diced small; 1 Small onion, cut into half rings; 1 Garlic, finely chopped; 1 Small red chili, finely chopped, optional; 0.5 units.theelepel Salt; 2 units.eetlepel Vinegar, natural or rice vinegar; 3 units.eetlepel Sugar, to taste; 0.5 units.theelepel Turmeric, curcuma; 2 units.eetlepel Sunflower oil; 0.5 units.theelepel Mustard seed; Surinamese mini bara

Surinamese bara with slow-cooked sour meat from wild duck and fresh pineapple atjar with a sweet and sour, spicy flavor.Surinamese mini bara with slowly stewed sour meat from wild duck legs, flavored with vinegar, apple syrup, gingerbread and aromatic spices. Served with fresh sweet and sour pineapple atjar.

Ingredients

200mlWater

4Cloves

5Juniper berries

2Bay leaves

25gButter

100mlDistilled vinegar

500gWild duck legs

1.5Onions

Salt and pepper to taste

1units.eetlepelApple syrup

2units.eetlepelDark brown caster sugar

2Slices of gingerbread

0.5Ripe pineapple, diced small

1Small onion, cut into half rings

1Garlic, finely chopped

1Small red chili, finely chopped, optional

0.5units.theelepelSalt

2units.eetlepelVinegar, natural or rice vinegar

3units.eetlepelSugar, to taste

0.5units.theelepelTurmeric, curcuma

2units.eetlepelSunflower oil

0.5units.theelepelMustard seed

Surinamese mini bara

Preparation

Optionally place the wild duck legs together with any remaining wild duck pieces in a container.
Add water, natural vinegar, bay leaves, juniper berries, and cloves.
Let the meat marinate in the refrigerator for about 4 hours. The longer the meat marinates, the richer the flavor.
Remove the meat from the marinade and keep the marinade.
Cut the onions into half rings.
Heat the butter in a casserole.
Brown the meat on all sides over high heat.
Add the onions and briefly fry them.
Deglaze with the reserved marinade and stir well.
Add the apple syrup and dark brown sugar.
Season with pepper and salt.
Braise the meat for about 4 hours on low heat with the lid half on the pan, until the meat is tender and cooked through.
Crumble the breakfast cake over the pan and stir until it is completely dissolved and the sauce thickens.
Taste the sour meat and adjust the flavor with extra apple syrup, vinegar, sugar, pepper, or salt if necessary.

Heat the sunflower oil in a pan over medium heat.
Add the mustard seeds and let them pop briefly. You may cover the pan with a lid.
Add the onion, garlic, and red chili and sauté until the onion is translucent.
Stir in the turmeric, salt, and sugar.
Add the pineapple and cook gently for 2–3 minutes. The pineapple should remain fresh and firm.
Add the vinegar and bring briefly to a boil.
Taste the atjar and adjust the balance with extra sugar, vinegar, or salt if needed.