Duck tagine
Cuisine: French-Moroccan
Author: Maria Kalenska
Prep time: 20 mins
Cook time: 2 hrs 30 mins
Total time: 2 hrs 50 mins


Ingredients
  • 1 duck, about 2 kg
  • 1 leek, peeled, cut into half rings
  • 1 small red onion, peeled, cut into half rings
  • 1 parsnip root, peeled, coarsely grated
  • 1 small ginger root, peeled, coarsely grated
  • 1 large pear, peeled, cut into wedges
  • 2 oranges
  • 150 ml water or white wine
  • 4 tbsp olive oil
  • spices to taste: cumin, coriander, turmeric, paprika, cinnamon, ground cloves, chili
  • salt
Cooking method
  1. Peel zest from oranges, cut it into thin strips. Set aside. Peel the whole oranges to flesh, cut into thick slices and sprinkle with cinnamon. Season the duck with salt and stuff with oranges.
  2. Mix the spices. Pour olive oil into tagine, put leek, onion, ginger, parsnip, and pear. Sprinkle with spices and pour in water or wine. Top with duck and sprinkle with orange zest. Cover and cook for 2 hours - 2 hours 30 minutes over low heat.
My tips and tricks
Make your own spices! So, you can always come up with your own seasonings: your personal Italian, French, Georgian or Odessa mix. The principle is very simple: you have a lot of basic spices in your house, a couple of empty jars for new creations and a little bit of inspiration 😉

Maria Kalenska Gastronomy Blog | http://www.myodessacuisine.com/recipes/duck-tagine-2/