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Print Recipe
Tagine with Duck and Vegetables Recipe
Tagine is an unusual type of cookware for the preparation of the eponymous Moroccan meat dish. Usually tagine is cooked on coals, but you can also on a regular stove too. Today I want to treat you to duck cooked in tagine, it turns out incredibly tender and delicious dish.
Cook Time 180 minutes
Servings
Ingredients
Cook Time 180 minutes
Servings
Ingredients
Instructions
  1. Cut the duck into portions. I separated the legs, wings, breast and tail. The ridge left for broth. In a hot frying pan, fry the pieces of duck and put in the tagine. Season with salt and pepper.
    Cut the duck into portions. I separated the legs, wings, breast and tail. The ridge left for broth. In a hot frying pan, fry the pieces of duck and put in the tagine. Season with salt and pepper.
  2. Peel potatoes, onions and carrots.
    Peel potatoes, onions and carrots.
  3. Cut the potatoes and fry in the same pan where the duck was fried. Salt.
    Cut the potatoes and fry in the same pan where the duck was fried. Salt.
  4. Put the potatoes to the duck.
    Put the potatoes to the duck.
  5. Red onion cut into quarters, and also fry, put in tagine.
    Red onion cut into quarters, and also fry, put in tagine.
  6. Cut the carrots into thin strips. Put the carrots in the pan, season with pepper, cinnamon and star anise, add brown sugar and the juice of half an orange.
    Cut the carrots into thin strips. Put the carrots in the pan, season with pepper, cinnamon and star anise, add brown sugar and the juice of half an orange.
  7. Fry the carrots and put in the tagine.
    Fry the carrots and put in the tagine.
  8. Season the minced meat with salt and pepper and lightly beat off.
    Season the minced meat with salt and pepper and lightly beat off.
  9. Cut the quince in half, remove the core and stuff with minced meat.
    Cut the quince in half, remove the core and stuff with minced meat.
  10. Put the stuffed quince on top of the vegetables, add a glass of water to the tagine.
    Put the stuffed quince on top of the vegetables, add a glass of water to the tagine.
  11. Cover the tagine and simmer over medium heat (or coals) for 1 hour 20 minutes.
    Cover the tagine and simmer over medium heat (or coals) for 1 hour 20 minutes.
  12. Bon appetit!!!
    Bon appetit!!!

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