We do like duck. No! We really like duck! And when you combine it with a Mediterranean style recipe and cooking process, you end up with absolute estacy. If you have a little time and can get a tagine cooker – they are comparatively inexpensive and come in different sizes. Ours is large enough for four servings and cost in the neighborhood of $25.00 online.
Here is our recipe for our meal tonight. Serve with a minted green tea and you’re in for a treat. Pictured here from left to right – Bok Choy Salad with Mandarine Orange and Avacado, Couscous and Duck. Enjoy the recipe.
Note: 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.
4 Duck Legs and Thighs, separated
4 med Garlic cloves
1 lg Onion, diced
2 lg Carrots, diced
1 T Ras el Hanout
½ c Pitted Black Olives
1 slice of preserved Lemon
2 t Pistachio nuts
1 Pomegranate – seeds
1 Bay Leaf
8 dried Apricots, sliced
2 cups Duck stock
Fresh Coriander Leaves to garnish
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.
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.
Pour over the duck legs and cover and place and scatter the olives and preserved lemon then into the oven for 1½ hours at 350ºF (180C). When cooked remove from the oven skim off any excess duck fat that may have come to the top.
Scatter chopped pistachio nuts, pomegranate seeds and coriander leaves over the top.
Serve with couscous and flat bread.