Duck Confit Tagine with Dried Fruits
Duck Confit Tagine with Dried Fruits is a luxurious and flavorful dish that combines the rich, savory taste of duck confit with the sweet and aromatic elements of Moroccan cuisine. Duck confit, which is duck leg slow-cooked in its own fat until tender and flavorful, is used as the main protein in this tagine. The dish is prepared in a traditional tagine pot, which helps to meld the flavors together beautifully.In the tagine, the duck confit is simmered with a mix of dried fruits such as apricots, dates, and raisins, which add sweetness and depth to the dish. Aromatic spices like cinnamon, cumin, coriander, and saffron are used to season the stew, along with garlic, onions, and fresh ginger. Often, tomatoes and chickpeas are included to add texture and heartiness. The result is a rich, aromatic, and slightly sweet dish that balances the savory duck with the flavors of North African cuisine.Duck Confit Tagine with Dried Fruits is typically served with couscous or flatbread, making it a sumptuous and impressive dish for special occasions or festive meals.
Ingredients
- 4 duck confit legs
- 14.11 oz carrots
- 2 onions
- 1 garlic clove
- 2 sprigs coriander
- 2 sprigs parsley
- 7.05 oz dried apricots
- 5.29 oz prunes
- 1.76 oz almonds
- 1 tbsp duck fat
- 1 tsp cumin
- 1 tsp cinnamon
- 1 tsp ras el-hanout
- Salt
- Pepper
Instructions
- Peel the carrots and slice them into strips. Peel and slice the onions. Peel and chop the garlic. Wash and chop the herbs.
- Heat the duck fat in a pot, add the garlic and onions, and sauté until soft. Add the carrots and spices, cover with water, and simmer for 15 minutes.
- Add the prunes and apricots and continue cooking for 10 minutes. Meanwhile, brown the duck legs in a skillet, then add them to the pot.
- Divide the duck legs and vegetables among 4 plates. Before serving, sprinkle with chopped herbs and crushed almonds.
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Notes
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