Duck Tagine with Apricots, Figs, and Honey
Ingredients
- Ingredients
- 1 kitchen-ready duck leg (about 2.4 kg)
- For the Duck Stock
- 1 yellow onion
- 1 sm stalk Leeks
- 1 tsp peppercorns
- 1 bay leaf
- 1 stalk Celery
- 1 Tbsp vegetable oil
- For the tagine
- 1 onion
- 1 generous pinch Saffron
- 1 tsp Turmeric
- ½ tsp Ground cinnamon
- 1 pc ginger (3 cm)
- 6 dried Apricot
- 2 Tbsps chopped parsley
- salt
- peppers
- 1 Tbsp vegetable oil
- 1 Tbsp clarified butter
- 3 size carrots
- 3 potatoes
- 200 grams dried Mini-figs
- salt
- freshly ground pepper
- 2 Tbsps fresh chopped Coriander (plus more for garnish)
- 1 Tbsp honey
Preparation steps
Remove the duck neck and cut in half. Remove the giblets and reserve for another use. Cut the duck in 8 pieces, and pull out the breast bone. Peel the onion and cut into eighths. Rinse and trim the leek and celery stalk and slice.
Preheat the oven 220°C (approximately 425°F).
To make the duck stock: Place the duck neck and onion in a roasting pan and cook until brown in the oven.
Add the leek and celery and roast briefly. Add the pepper and bay leaf and add pour in 1 liter (approximately 4 cups) of water. Stir well to dissolve the pan drippings and continue to cook well n the oven for about 1 hour.
Strain the duck stock through a cheesecloth-lined sieve.
Let the stock drain without pressing the solids.
For the tagine marinade: Combine the dried apricots with hot water and let soak for 2 hours then drain and cut into small pieces. Peel the onion and chop fine. Peel and grate the ginger. In a sauté pan, heat 1 tablespoon oil. Add the apricot and ginger, then stir in the turmeric, cinnamon and saffron. Add the parsley, mix well, and season with salt and pepper. Let cool.
Coat the duck pieces with half of the marinade and rub it well into the meat. Marinate the duck for 30 minutes.
Meanwhile peel the potato, cut into quarters and then into small pieces, and place in bowl of water so that it does not turn brown. Rinse, trim, and peel the carrot, cut into eighths lengthwise and the cut crosswise into small pieces.
In a sauté pan, heat the clarified butter, add the duck pieces and sauté on all sides until brown. Tranfser to a tajine.
In the same pan, sauté the remaining marinade and the carrots and cook until hot.
Add the potatoes and figs and mix well. Season with salt and pepper, Pour in the duck stock and bring to a boil. Pour this mixture over the duck parts in the tajine and cook, covered, over medium heat for about 45 minutes. If necessary, add a little water to keep the tagine from drying out.
Stir the honey and cilantro into the tagine and cook, covered, for 15 minutes or until finished.
Season the tajine with salt and pepper to taste. Sprinkle with additional fresh chopped coriander leaves and serve hot.
