Tajine with Duck and Couscous

Ingredients

• 1 onion
• 2 Garlic cloves
• 4 duck legs (prepped)
• Salt
• Pepper (freshly ground)
• 2 tbsp olive oil
• 400 ml Chicken broth
• 2 tbsp Tomato paste
• 2 tbsp chopped parsley
• 2 sticks cinnamon
• 0.5 tsp ground cloves
• 1 tin saffron
• 4 Carrots
• 1 Zucchini
• 8 dried apricots
• 1 tbsp honey
• 250 g instant couscous
• 300 ml Vegetable broth
• parsley (for garnish)

Instructions

1. 1.

   Peel and finely dice the onion and garlic. Wash, pat dry, salt, and pepper the duck legs. Heat oil in a tajine and brown the legs all over; remove them. Drain excess fat, then sauté onion and garlic in the remaining fat before deglazing with chicken broth.

2. 2.

   Brush the duck legs with tomato paste, sprinkle parsley and spices, return to the tajine, cover, and simmer on low heat for about 45 minutes.

3. 3.

   Trim and peel carrots, wash zucchini, cut both into sticks, add to the duck legs, and continue cooking for another 30 minutes. Halve apricots, stir in honey, and cook for an additional 5 minutes.

4. 4.

   Place couscous in a bowl, pour hot broth over it, and let it sit for about 10 minutes to absorb.

5. 5.

   Remove duck legs with vegetables and fruit from the sauce, arrange on top of the couscous, garnish with parsley. Taste the sauce and serve separately.