Duck Tagine With Apples Recipes

ROAST DUCK WITH APPLE DRESSING

Steps:

• Rinse duck and pat dry; rub with salt, pepper, and poultry seasoning.
• Melt butter in a small skillet over medium heat. Saute onion and celery in butter until tender. In a medium bowl, combine with apple and cornbread crumbs. Mix together to make dressing (if necessary, add a little water to moisten).
• Preheat oven to 350 degrees F (175 degrees C).
• Fill the duck's cavity with dressing, and sew shut with kitchen twine. Rub outside of bird lightly with olive oil, and place in a shallow roasting pan or 9x13 inch baking dish.
• Bake in preheated oven for 60 to 80 minutes, or until internal temperature reaches 180 degrees F (80 degrees C.)

ROAST DUCK STUFFED WITH APPLES

Steps:

• In a small bowl, combine salt, pepper, garlic powder, and paprika.
• Remove the insides of the duck, then wash and pat it dry. Rub the entire duck with the spice and salt mixture.
• Core the Granny Smith apples and cut them into halves.
• Stuff the duck as much as possible with the apples. Then tie the drumsticks with kitchen twine.
• Place the duck (upside down) into a roasting pan.
• Whisk together the honey, orange juice, and lemon juice. This will be the glaze.
• Roast at 350 degrees Fahrenheit for 50 minutes.
• Flip the duck on its front side and roast for another 50 minutes.
• Remove the duck form the oven and brush a generous amount of the glaze on top. Let it sit for about 20 minutes before serving.

SPICED DUCK & DATE TAGINE

Steps:

• Heat the slow cooker on Low. Meanwhile, heat the oil in a frying pan and brown the duck legs in batches until golden. When all the legs are done place in the slow cooker. While you're browning the duck, put the onion, garlic, chilli, ginger, spices and preserved lemon in a food processor and blitz to a chunky paste. Tip the paste into the hot pan and cook for 5 mins to soften. Meanwhile, add half the dates to the processor with 200ml water, and blitz until smooth. Cut the remaining dates into chunky pieces. Tip the onion paste and all the dates into the slow cooker, add the passata, season, stir, cover with the lid and cook for 5 hrs (or up to 7).
• Scatter the almonds into the tagine and stir. Serve with couscous, scattered with mint leaves.

DUCK TAGINE WITH APPLES

Steps:

• Remove excess fat from duck.
• sprinkle with salt and pepper.
• Heat a frypan with with oil and add the duck.
• cook on all sides for 5 minutes.
• Add coriander and ginger,.
• Cover with water and bring to the boil.
• Lower heat and cook for 45 to 60 minutes.
• Take out duck, remove all fat from the stock.
• lace a layer of onions on the bottom of the tangine plate, add duck and a quarter of the stock.
• Cover and bring to the boil, lower the heat and cook 10 minutes.
• Peel and core and slice the apples, arrange around the duck, cover and cook a further 5 minutes.
• Before serving add orange blossom water and roasted almonds, sprinkle with sesame seeds.
• Serve hot with couscousor rice.
• Chicken legs may be used instead of duck legs.

DUCK STUFFED WITH APPLES

Steps:

• Preheat the oven to 375 degrees F.
• Season the ducks with salt and pepper, then rub with thyme leaves. Stuff half the apple in the cavities of the ducks. Pierce the skin with a fork and dot the skin with butter.
• Place the ducks, on a rack in a roasting pan. Pour the water and wine into the pan.
• Roast in oven for 1 1/2 hours or until an instant read thermometer placed in the thigh registers 180 degrees F. Baste occasionally, adding water if needed. During the last 20 minutes of cooking, place rest of the apples in the pan. When the ducks are fully cooked, remove them from the oven and let them rest for 15 minutes before carving. Mix the pan apples with the sour cream and serve with the carved meat.

DUCK TAGINE WITH CLEMENTINES

Steps:

• Heat oven to 190C/fan 170C/gas 5. Put the duck legs in one layer in a large roasting tin or two smaller ones. Sprinkle with salt, then roast for 45 mins. Remove the duck legs to a dish and spoon 3 tbsp of the duck fat into a large, wide pan (reserve the remainder of the duck fat).
• Add the shallots and fry briefly until just starting to colour. Sprinkle in the spices and mix well. Add the stock, honey, lemon juice, salt and pepper, and bring to the boil. Sit the duck legs on top, cover tightly and cook over a gentle heat for 1-1¼ hrs until the meat is very tender.
• Meanwhile, heat 1 tbsp of the duck fat in a frying pan, add the clementines and fry all over until glistening and starting to brown. Add to the pan with the duck and cook for a further 15 mins, then sprinkle with coriander and sesame seeds. This dish goes really well with couscous.