Duck Tagine

I am not sure the purist would call this a tagine as it is only served in one rather than cooked in one. I tought it would make a tagine a bit more interesting and visually better if you wanted to serve at a dinner party. The highlight of the dish are the Pastillas, basically Moroccan spring rolls, they are packed with flavour rather than boring vegetables. Meat from the duck legs, a fig chutney and caramelised onions, all encased in a crispy shell. The “Couscous” wasn’t, I find it so boring and monotonous to eat. I made it with a bulghar wheat and quinoa mix. This carries the flavours better and adds texture, livened up with some Piquillo Peppers. The houmous is just spiced with a North African staple of Harissa, if you haven’t tried it yet I can’t recommend it enough. It transforms most things with its smoky heat. This is all married together with a sweet red wine sauce made with this wonderful fruity Beaujolias I had found.

Duck Tagine

By September 12, 2012

Ingredients

Instructions

  1. Poach the duck legs in the chicken stock for 30mins. Remove the meat and shed. Reserve the stock for the sauce.
  2. Slowly cook the onion in a touch of butter over a very low for an hour! Make sure it doesn't catch the pan as it will burn, just check every 10mins.
  3. Heat the allspice in a small knob of butter. Add figs, prunes, honey and water. Simmer for 20mins, mushing the mix up as it cooks.
  4. Combine the duck meat, onions and chutney in the ratio of 2:1:1.
  5. Brush half a sheet of filo with butter, fold dry half onto wet half. Cut in two so that you have two long narrow strips. Place a heaped tablespoon of the mix at one end, butter the pastry again and roll up. Tuck the ends together like a parcel. They will just stick together because of the butter. Continue this until you run out of mixture.
  6. Boil the bulghar wheat for 8 minutes. Add the olives, peppers, lemon juice, sultanas and oil. Keep the almonds and parsley until the last minute.
  7. Make the sauce by carmelising the chopped onion and rosemary in a little oil. Add the port, reduce by half, add the wine reduce by half. Now add the jam, carrot and reserved stock. Reduce by half again, add a knob of butter to add a glistening finish.
  8. Fry the duck breasts, skin side down in a dry pan for 6 mins. Transfer to a 180°c oven for 6-8mins. Let them rest for 5mins.
  9. Stir the harissa into the houmous according to your taste.
  10. Fry the pastillas in a tablespoon of oil and butter until crisp on each side.

To serve, reheat the bulghar wheat and stir in the toasted almonds and parsley, place in the centre of your plates. Put some houmous to one side, a pastilla on the other. Slice the duck breast and place atop the bulghar wheat, spoon your sauce around carefully.

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