Morrocan Duck With Tagine Gravy And Onion Ginger Jam Recipe

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Servings: 1

Ingredients

Cost per recipe $7.99 view details

Directions

  1. Sprinkle 1/4 c. Brandy and rub spices on both sides of the Duck. Let sit over night, skin side down.
  2. Bake Duck at 350 degrees, skin side up, for 1 to 1 1/4 hrs. Skin should be brown. Poke thigh and leg joint to be sure duck juices run clear. Cold and take out all small bones. Leave leg, wing and thigh bones intact and remove cartilage from breast leaving the half duck in one piece.
  3. Tagine Gravy:Bring sauce to a boil, simmer 30 min skim fat. Bring back to a boil, add in cornstarch mix (make a paste with 1/4 c. water and 1/4 c. cornstarch). Boil 2 min, adjust seasonings.
  4. Caramelize 3 medium Onions (saute/fry in 1/4 c. oil over medium to medium high heat till all brown in colorstirring constantly) plus 1/4 c. finely diced Ginger Root.
  5. When done, add in 2 c. Sugar and 1 c. Ginger Ale. Simmer about 20 min till syrupy. Add in a healthy pinch of Salt cold.
  6. Serve with mashed or possibly grilled Sweet Potatoes with a healthy pinch of Ras el Hanout.
  7. Ras el Hanout can be purchased at an international grocery, or possibly you can use the following recipe:Ras el Hanout:All whole spices should be grnd in a coffee grinder.

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Nutrition Facts

Amount Per Recipe %DV
Recipe Size 1586g
Calories 917  
Calories from Fat 195 21%
Total Fat 22.76g 28%
Saturated Fat 13.6g 54%
Trans Fat 0.0g  
Cholesterol 0mg 0%
Sodium 8542mg 356%
Potassium 2508mg 72%
Total Carbs 187.46g 50%
Dietary Fiber 33.9g 113%
Sugars 122.99g 82%
Protein 20.44g 33%
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