Recipe: Duck Tajine

Recipe to prepare in the morning for lunch or in the afternoon for dinner.

1 In a cast iron casserole, pour a little olive oil, then when it is hot, place your duck legs skin side down, salt and roast for five minutes then turn over and do the same.

2 Preheat your oven to 390°F (200°C) (gas mark 6+)

3 Remove some of the fat rendered by your duck legs, put back on the heat, add the sliced onion, garlic, chopped cilantro bunch, ras el hanout and the spoon of honey, sweat for five minutes covered, salt. Arrange your quince quarters around, the endive halves on top and add water to cover, bring to a boil, test the seasoning, cover then into the oven, cook for 1 hour 15 minutes.

4 Turn off your oven, but do not remove your casserole, let it rest for 1 hour.

Arrange in a dome or in a tajine dish.

The quince quarters and endives alternated around and for the pep, the fine julienne of green chili.

When tasting, you will think as I did that the marriage of the north through the contribution of chicory and south through the contribution of quinces and spices turns out to be a real gustatory success.