Duck Tagine with Apples

Name: Duck Tagine with Apples
Prep time: 30 min
Cook time: 90 min
Total time: 120 min
Yield: 2 servings
Cuisine: Moroccan Imperial & Coastal
Ingredients: 4 duck legs; 2 tbsp olive oil; 3 brown onions; 0.5 tsp ground turmeric; 1 tsp sugar; 0.5 tsp white pepper; 1 tsp ground coriander; 0.5 tsp ground ginger; salt and pepper; 150 g almonds; 25 g toasted sesame seeds; 4 granny smith apples; 10 ml orange blossom water

A Moroccan tagine of duck, granny smith apples and coriander, seasoned with turmeric and ginger and simmered on the stove. Finish with sesame seeds.

2 hr · Serves 2 · Medium

Method

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Time: Prep 30 min · Cook 90 min · 120 min total
Difficulty: medium

1
Remove excess fat from duck. Sprinkle with salt and pepper. Heat a frypan with with oil and add the duck.
2
Cook on all sides for 5 minutes. Add coriander and ginger,. Cover with water and bring to the boil.
5 min
3
Lower heat and cook for 45 to 60 minutes. Take out duck, remove all fat from the stock. Lace a layer of onions on the bottom of the tangine plate, add duck and a quarter of the stock.
60 min
4
Cover and bring to the boil, lower the heat and cook 10 minutes. Peel and core and slice the apples, arrange around the duck, cover and cook a further 5 minutes.
5
Before serving add orange blossom water and roasted almonds, sprinkle with sesame seeds. Serve hot with couscousor rice.
6
Chicken legs may be used instead of duck legs.