Recipe: Duck Tajine

Name: Tajine de Canard
Prep time: 10 min
Cook time: 120 min
Total time: 250 min
Yield: 4 portions
Ingredients: Tajine de Canard pour 4 personnes :4 cuisses de canard coupées en 28 petites endives coupées en 2 le cœur retiré2 coings lavés taillés chacun en 6 tranches, le cœur retiré1 oignon émincé2 gousses d'ail dégermées puis hachées1 petite botte de coriandrehuile d'olives1 grosse cuiller de ras el hanout1 grosse cuiller de miel1 tout petit piment vert taillé en fine juliennesel fin

By chef patrick ★ ★ ★ ★ ★ 5/5 (2 reviews) Other dishes

Prep 10 min

Cook 120 min

Rest 2h

Total 4h10

Servings 4 serv.

As usual, this recipe has its history: a weekend at my friends the Dubarrys, some quinces given from their garden, small plump endives spotted at the market and the wonderful ras el hanout from one of my Djerbian friends. Here is the outline, now it's up to you to put it into practice

Ingredients for 4 servings

Duck Tajine for 4 people:

4 duck legs cut in half
8 small endives cut in half with the heart removed
2 quinces washed and each cut into 6 slices, with the heart removed
1 sliced onion
2 cloves of garlic, deveined and chopped
1 small bunch of cilantro
olive oil
1 heaping tablespoon of ras el hanout
1 heaping tablespoon of honey
1 very small green chili cut into fine julienne
fine salt

Step-by-step directions

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 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.

Endives Canard Orientales Tajine Coing De cuisine orientales