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Prep Time: 30 Minutes Cook Time: 1 Minutes |
Ready In: 31 Minutes Servings: 2 |
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I haven't tried this, but I am posting it because I know I will lose the recipe! Ingredients:
4 duck legs |
2 tablespoons olive oil |
3 brown onions, chopped |
1/2 teaspoon ground turmeric |
1 teaspoon sugar |
1/2 teaspoon white pepper |
1 teaspoon ground coriander |
1/2 teaspoon ground ginger |
salt and pepper |
150 g almonds, blanched and roasted |
25 g toasted sesame seeds |
4 granny smith apples |
10 ml orange blossom water or 10 ml water |
Directions:
1. Remove excess fat from duck.
2. sprinkle with salt and pepper.
3. Heat a frypan with with oil and add the duck.
4. cook on all sides for 5 minutes.
5. Add coriander and ginger,.
6. Cover with water and bring to the boil.
7. Lower heat and cook for 45 to 60 minutes.
8. Take out duck, remove all fat from the stock.
9. lace a layer of onions on the bottom of the tangine plate, add duck and a quarter of the stock.
10. Cover and bring to the boil, lower the heat and cook 10 minutes.
11. Peel and core and slice the apples, arrange around the duck, cover and cook a further 5 minutes.
12. Before serving add orange blossom water and roasted almonds, sprinkle with sesame seeds.
13. Serve hot with couscousor rice.
14. Chicken legs may be used instead of duck legs.
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