| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Meats |
|
Crook2 |
1 |
Servings |
INGREDIENTS
| 1 |
|
Ducksplit the backbone, open |
|
|
duck and lay |
|
|
flat pushing & |
|
|
cracking small |
|
|
bones is just fine |
| 1 |
|
c Cracked Coriander Seed |
|
|
tb Cardamon |
|
|
tb Black Pepper |
|
|
ts Salt |
| 1 |
|
c Honey |
|
|
qt Good Chicken Stock |
|
|
tb Ras el Hanout |
|
|
ts Cinnamon |
|
|
c Ginger Ale |
|
|
ts Salt |
|
|
ts Cayenne, optional |
|
|
c Scraping of Duck Juices plus |
| 1 |
|
c Raisins |
| 1 |
|
ts Almond Extract |
|
|
Chopped Tomato |
|
|
Bay Leaves |
|
|
tb Thyme |
|
|
tb Peppercorn |
|
|
tb Coriander, optionalkeep in |
|
|
tb Cloves |
| 1 |
|
ts Cumin |
| 1 |
|
ts Cardamon |
| 1 |
|
ts Ground Ginger |
|
|
tb Ground Cinnamon |
|
|
tb Nutmeg |
INSTRUCTIONS
~---------------------MIX---------------------------
~----------------TAGINE GRAVY---------------------- : Lemon
Zest : -- Gizzards ~----------------RAS EL
HANOUT---------------------- : -- closed jar Sprinkle 1/4
cup Brandy and rub spices on both sides of the Duck. Let sit over
night, skin side down. Bake Duck at 350 degrees, skin side up, for 1
to 1 1/4 hours. Skin should be brown. Poke thigh and leg joint to be
sure duck juices run clear. Cool 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. Tagine Gravy: Bring sauce to a
boil, simmer 30 minutes skim fat. Bring back to a boil, add cornstarch
mixture (make a paste with 1/4 cup water and 1/4 cup cornstarch). Boil
2 minutes, adjust seasonings. Caramelize 3 medium Onions (saute in 1/4
cup oil over medium to medium high heat until all brown in
colorstirring constantly) plus 1/4 cup finely diced Ginger Root. When
done, add 2 cups Sugar and 1 cup Ginger Ale. Simmer about 20 minutes
until syrupy. Add a pinch of Salt cool. Serve with mashed or grilled
Sweet Potatoes with a pinch of Ras el Hanout. Ras el Hanout can be
purchased at an international grocery, or you can use the following
recipe: Ras el Hanout: All whole spices should be ground in a coffee
grinder. Converted by MC_Buster. Converted by MM_Buster v2.0l.
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