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