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
- 1 piece Duck
- 6 pieces Potatoes
- 5 pieces Onion red
- 2 pieces Carrot
- 3 pieces Quince
- 300 gram Minced meat
- 1/2 piece Orange
- 1 pinch Cinnamon
- 1 piece Star anise
- 1 teaspoon Brown sugar
- Salt to taste
- Black pepper to taste
Ingredients
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Instructions
- 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.
- Peel potatoes, onions and carrots.
- Cut the potatoes and fry in the same pan where the duck was fried. Salt.
- Put the potatoes to the duck.
- Red onion cut into quarters, and also fry, put in tagine.
- 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.
- Fry the carrots and put in the tagine.
- Season the minced meat with salt and pepper and lightly beat off.
- Cut the quince in half, remove the core and stuff with minced meat.
- Put the stuffed quince on top of the vegetables, add a glass of water to the tagine.
- Cover the tagine and simmer over medium heat (or coals) for 1 hour 20 minutes.
- Bon appetit!!!
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