Duck Tajine

Ingredients

• 2.4 kg pre-cooked duck (1 pre-cooked duck)
• 1 vegetable onion
• 1 small stalk leek
• 1 tsp peppercorns
• 1 bay leaf
• 1 stalk Celery
• 1 tbsp oil
• 1 onion
• 1 pinch saffron
• 1 tsp turmeric
• 0.5 tsp cinnamon powder
• 1 piece ginger (3 cm)
• 6 dried apricots
• 2 tbsp chopped parsley
• Salt
• Pepper
• 1 tbsp oil
• 1 Tbsp clarified butter
• 3 large carrots
• 3 potatoes
• 200 g dried mini figs
• Salt
• freshly ground pepper
• 2 tbsp fresh coriander leaves
• 1 tbsp honey

Instructions

1. 1.

   Cut off the duck neck, set aside the entrails. Divide the duck into 8 parts, removing the breastbone. Halve the neck. Peel and quarter the vegetable onion. Clean and cut celery and leek into small pieces or rings. Preheat oven to 220 °C (top/bottom heat).

2. 2.

   Brown the duck neck and onions on a baking tray in oil in the preheated oven all around.

3. 3.

   Add leek and celery, sauté briefly, add pepper and bay leaf and deglaze with 1 l water. Break up the browned bits on the tray and cook everything in the oven for about 1 hour.

4. 4.

   Remove and strain through a cloth-lined sieve.

5. 5.

   Let the liquid drain without pressing down.

6. 6.

   For the tajine cover dried apricots with hot water and let them soak for 2 hours. Peel and finely chop the onion. Peel and grate the ginger. Drain the apricots and cut into small pieces. Sauté onions in 1 tbsp oil, add apricots and ginger, stir in turmeric, cinnamon and saffron. Mix in parsley and season with salt and pepper. Let cool.

7. 7.

   Spread half of the mixture over the duck parts and rub it into the meat. Marinate the duck for 30 minutes.

8. 8.

   Meanwhile wash quince, quarter, clean and keep in water to prevent browning. Wash carrots, peel, cut lengthwise into quarters and then into small pieces. Peel potatoes and cut into small pieces as well.

9. 9.

   Brown the duck parts in hot clarified butter on all sides, remove and place them in a tajine dish.

10. 10.

    In the same pan sauté the remaining marinade, add carrots and cook with it.

11. 11.

    Add potatoes, halve mini figs and mix in. Season with salt and pepper, pour over duck stock and bring to a boil. Pour the mixture over the duck parts in the tajine, cover and simmer on medium heat for about 45 minutes. Add water as needed.

12. 12.

    Add honey and coriander, cover and cook for another 15 minutes.

13. 13.

    Taste the tajine and adjust seasoning if necessary. Sprinkle with fresh chopped coriander leaves and serve hot.