Tagine of Duck

Source

Author: Bob and Robin Young

Source: Adapted from http://www.luvaduck.com.au/recipe/Duck+Legs/221/Duck-Tagine/

Web Page: www.rockinrs.com, http://boisefoodieguild.blogspot.com

Author Notes

Tagine refers to the type of dish used to cook this type of meal it is a round earthenware dish with a conical lid that is placed on top of an open flame and allowed to cook long and slow. Using an ovenproof dish with a lid will yield the same results.

Degree of Difficulty

Degree of Difficulty: Moderately difficult

Oven Temperature: 350°F

Servings

Servings: 4

Ingredients

Ingredients

4

Duck legs and thighs, separated

4

med

Garlic cloves, diced

1

lg

Onion, diced

2

med

Carrots, diced

1

T

Ras el Hanout

½

c

Black Olives, pitted

1

slice

preserved Lemon

2

t

Pistachio nuts

1

Pomegranate - seeds

1

Bay Leaf

8

dried

Apricots, sliced

2

c

Duck stock

Fresh Coriander Leaves to garnish

Directions

1

Heat a fry pan and season the duck legs with a little salt and pepper. Place skin side down in the fry pan and allow to brown turn over and cook for one minute. Remove from the pan and place into the tagine or oven dish.

2

Pour off excess duck fat, put the pan back onto the heat and add the garlic and onions to the pan and allow to cook for 1 - 2 minutes. Add the carrot and the Ras el Hanout allow to cook for a couple of minutes. Add the bay leaf, apricots and stock and bring to the boil.

3

Pour over the duck legs and cover and place and scatter the olives and preserved lemon then into the oven for 1½ hours at 350°F (180C). When cooked remove from the oven skim off any excess duck fat that may have come to the top.

4

Scatter chopped pistachio nuts, pomegranate seeds and coriander leaves over the top. Serve with couscous and flat bread.

Cooking Times

Preparation Time: 30 minutes

Cooking Time: 2 hours

Total Time: 2 hours and 30 minutes