In this recipe, the duck is roasted whole and cut right before serving. But don’t rush to put it on the plates. Better put it back in the tagine and serve with a large platter of rice or couscous. And if you want even more authenticity, then with fragrant fresh lavash or pita. But then you will have to eat the way they eat in Morocco, with your hands 🙂 This tradition is very dear to me. There is something in it that brings people together at the table, when you all eat from the same tagine, with your hands, helping yourself only with small pieces of bread that the owner of the house has shared with you.
In this recipe, the duck is roasted whole and cut right before serving. But don’t rush to put it on the plates. Better put it back in the tagine and serve with a large platter of rice or couscous. And if you want even more authenticity, then with fragrant fresh lavash or pita. But then you will have to eat the way they eat in Morocco, with your hands 🙂 This tradition is very dear to me. There is something in it that brings people together at the table, when you all eat from the same tagine, with your hands, helping yourself only with small pieces of bread that the owner of the house has shared with you.- Prep time: 20 minutes
- Cook time: 2 hours – 2 hours 30 minutes
- Serves: 6-8
- Difficulty: medium
- Course: main course
- Cookware: tagine, lemon zester
- Cuisine: French-Moroccan
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
Step 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.
Step 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 😉
- 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
- 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.
- 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.