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Receta Morrocan Duck With Tagine Gravy And Onion Ginger Jam
by Global Cookbook

Morrocan Duck With Tagine Gravy And Onion Ginger Jam
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Ingredientes

  • 1 x Ducksplit the backbone, open duck and lay flat (pushing & cracking small bones is just fine)
  • 1/4 c. Cracked Coriander Seed
  • 1 Tbsp. Cardamon
  • 1 Tbsp. Black Pepper
  • 2 tsp Salt
  • 1/4 c. Honey
  • 1 quart Good Chicken Stock
  • 1 Tbsp. Ras el Hanout
  • 1 tsp Cinnamon
  •     Lemon Zest
  • 1 c. Ginger Ale
  • 1 tsp Salt
  • 1 tsp Cayenne, (optional)
  • 1 c. Scraping of Duck Juices plus Gizzards
  • 1/2 c. Raisins
  • 1/2 tsp Almond Extract
  • 1 x Minced Tomato
  • 5 x Bay Leaves
  • 1 Tbsp. Thyme
  • 1 Tbsp. Peppercorn
  • 1 Tbsp. Coriander, (optional)keep in closed jar
  • 1 Tbsp. Cloves
  • 1/2 tsp Cumin
  • 1/2 tsp Cardamon
  • 1/2 tsp Grnd Ginger
  • 1 Tbsp. Grnd Cinnamon
  • 1 Tbsp. Nutmeg

Direcciones

  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.