SPICED DUCK & DATE TAGINE
Duck legs are stewed in a slow cooker with rich Moroccan spices until meltingly tender - serve over fluffy couscous or rice
Provided by Good Food team
Categories Dinner, Main course
Number Of Ingredients 16
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.
Nutrition Facts : Calories 527 calories, Fat 20 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 30 grams carbohydrates, Sugar 27 grams sugar, Fiber 5 grams fiber, Protein 53 grams protein, Sodium 0.5 milligram of sodium
DUCK TAGINE WITH CLEMENTINES
Duck goes really well with Moroccan spicing and the sweet flavous of honey and fresh fruit as you'll discover with this vibrant tagine
Provided by Mary Cadogan
Categories Dinner, Lunch, Main course
Time 2h
Number Of Ingredients 9
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.
Nutrition Facts : Calories 437 calories, Fat 23 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 9 grams carbohydrates, Sugar 7 grams sugar, Fiber 2 grams fiber, Protein 48 grams protein, Sodium 0.62 milligram of sodium
DUCK STUFFED WITH APPLES
Provided by Food Network Kitchen
Categories main-dish
Time 1h45m
Yield 6 servings
Number Of Ingredients 8
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 APPLES
Make and share this Duck Tagine With Apples recipe from Food.com.
Provided by djmastermum
Categories One Dish Meal
Time 2h
Yield 2 serving(s)
Number Of Ingredients 13
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.
Nutrition Facts : Calories 926.6, Fat 65.3, SaturatedFat 6.3, Sodium 298.4, Carbohydrate 78.1, Fiber 21.4, Sugar 42, Protein 23.4
DUCK WITH RED CABBAGE & MADEIRA GRAVY
A decadent duck dish slow-cooked French-style in goose fat to make it mouth-wateringly tender
Provided by Sara Buenfeld
Categories Dinner, Main course
Time P1D
Number Of Ingredients 19
Steps:
- At least 24 hours before serving, mix the salt, pepper and herbs, except the thyme sprigs, in a large bowl. Add the duck legs and rub in the herby salt until well coated. Cover and leave overnight or up to 24 hours in the fridge.
- Next day, wipe the salty mixture from the duck legs and place them in a single, tight-fitting layer in the base of a pan. Add the bay leaves from the bowl and pour over the goose fat. If it doesn't cover the duck, top up with the groundnut oil. Cook over the lowest possible heat for 2½ hours, so the fat barely bubbles. The duck skin should be creamy rather than golden once cooked. Transfer the legs to a bowl and strain in the fat, pushing the duck under until fully submerged. (The duck can now be chilled and refrigerated for up to 1 month.)
- While the duck is cooking (or up to 2 days ahead of the meal), make the madeira gravy and cabbage. For the gravy, melt the butter in a small pan, add the shallots and cook for 6-8 minutes, stirring until golden. Stir in the flour and cook, stirring all the time, until the flour browns - take care not to let it burn. Whisk in the stock and continue whisking over the heat until slightly thickened. Add the madeira and cook for 2 minutes more. Strain through a sieve into a bowl. (The gravy can now be cooled and chilled for up to 2 days.)
- For the cabbage, scoop 2 tbsp of the goose fat from the duck as it cooks (if making at another time use olive oil) and put into a medium pan. Add the shallots and cook, stirring, until softened. Tip in the juniper berries and cabbage and cook over a fairly high heat until the cabbage starts to soften. Stir in the vinegar, orange juice, raisins and redcurrant jelly. Cover and leave to cook for 15 minutes, stirring now and then until tender. (Cool and chill for up to 2 days if making ahead.)
- On the day, preheat the oven to fan 180C/ conventional 200C/gas 6. Remove the duck legs from the fat and wipe away any excess with kitchen paper. Put the duck on a wire rack in a roasting tin and top each leg with a sprig of thyme. Roast for 10 minutes, then add the creamy wild mushroom potatoes to the oven (see recipe, below) and cook with the duck for 30 minutes, or until the duck skin is golden. Meanwhile, reheat the cabbage and gravy in separate pans until piping hot.
- To serve, put a generous spoonful of cabbage on serving plates and sit the duck legs on top. Spoon round the gravy and serve with the potatoes. For a green vegetable, quickly stir fry some sugar snaps.
Nutrition Facts : Calories 890 calories, Fat 64 grams fat, SaturatedFat 18 grams saturated fat, Carbohydrate 27 grams carbohydrates, Sugar 3 grams sugar, Fiber 6 grams fiber, Protein 48 grams protein, Sodium 2.17 milligram of sodium
CRISPY DUCK & BAKED APPLES
This rich, fruity recipe has just two ingredients - don't be put off by the cooking time, it's mostly walk-away time
Provided by Good Food team
Categories Dinner, Main course
Time 4h10m
Number Of Ingredients 2
Steps:
- Heat oven to 120C/fan 100C/gas ½. Pull any excess fat from the duck's cavity and use a roasting fork or skewer to prick the skin of the duck all over - do this lightly as you don't want to pierce the meat. Rub the duck generously inside and out with flaky sea salt, then lay, breast-side down, on a rack over a roasting tray. Roast the duck for 3 hrs, pricking again every now and then should you happen to pass by. While the duck is cooking, score a line gently around the middle of each apple and set aside (this stops them exploding when they cook).
- After 3 hrs, remove duck from the oven and turn the heat to 180C/fan 160C/gas 4. Sit the duck on a plate and carefully pour away most of the fat from the tin. Return the duck to the rack, right way up, and continue to roast for 30 mins. Put the apples in under the duck or around the side and roast for a final 30 mins. By now you should have the crispiest duck and apples on the verge of collapse. Leave the duck to rest for 10 mins, then carve and serve with the apples.
Nutrition Facts : Calories 612 calories, Fat 49 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 15 grams carbohydrates, Sugar 14 grams sugar, Fiber 2 grams fiber, Protein 30 grams protein, Sodium 1.25 milligram of sodium
CRISPY DUCK WITH CLEMENTINES
Treat yourself to duck for dinner, roasted with shallots and sweet clementines. Leave the duck to chill overnight with a salt rub for crisp, golden skin
Provided by Esther Clark
Categories Dinner
Time 2h15m
Number Of Ingredients 10
Steps:
- Slash the skin of the duck legs with a sharp knife and put in a large baking tray. Crush the fennel and coriander seeds using a pestle and mortar, then combine with the salt. Rub the salt mix over the duck skin, cover and chill overnight.
- The next day, pat off some of the salt and spice mix, leaving a little behind. Heat the oven to 220C/200C fan/gas 7. Roast the duck legs for 20 mins, then add the shallot halves to the tray and roast for a further 20 mins. Nestle in the clementines and bay, then pour in the stock and vinegar. Reduce the oven temperature to 180C/160C fan/gas 4. Cover the tray with foil and cook for 1 hr 20 mins.
- Remove the foil, then cook for a further 20 mins until crisp and tender - the meat should be very tender when pierced with a knife. Serve with potato dauphinoise and some green vegetables, if you like.
Nutrition Facts : Calories 421 calories, Fat 20 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 10 grams carbohydrates, Sugar 9 grams sugar, Fiber 4 grams fiber, Protein 48 grams protein, Sodium 2.8 milligram of sodium
More about "duck tagine with apples food"
OUR FAVORITE TAGINE RECIPES - FOOD & WINE
From foodandwine.com
Estimated Reading Time 3 mins
- Chicken Tagine with Herbs and Harissa Olives. This outstanding dish, inspired by a recipe from an organic farmer in Fez, Morocco, is especially flavorful because the bird is rubbed with tea before it's stewed and then roasted.
- Root Vegetable and Cauliflower Tagine with Parsley Yogurt. For food and travel expert Aida Mollenkamp, spiced Moroccan tagines are a dinner party staple because they can be made in advance.
- Shrimp and Vegetable Tagine with Preserved Lemon. Preserved lemons are a Moroccan ingredient made by macerating whole lemons in lemon juice and salt until they're very soft.
- Chicken Tagine with Artichoke Hearts and Peas. To give this Moroccan stew flavor without much fat, chef Joël Robuchon simmered it in a spiced broth. Artichoke hearts add a lovely spring flavor to the dish.
- Swordfish Tagine. Tagines are usually made with chicken or lamb, but almost any protein can be used in place of the classic options. This flavorful recipe calls for swordfish steaks, which match perfectly with the dish's Moroccan spices.
- Lamb Tagine with Green Olives and Lemon. When making most stews, cooks typically brown the meat before braising it. Here, 2008 F&W Best New Chef Ethan Stowell skips that step, which simplifies the recipe and gives the lamb a buttery, melt-in-the-mouth texture.
- Chickpea Tagine. Chef Christine Manfield created this fragrant stew of chickpeas, butternut squash, red potatoes, tomatoes, and zucchini after a trip to Morocco's High Atlas Mountains.
- Lamb and Butternut Squash Tagine with Apricots. The natural juices from the lamb and onion create steam that bastes the meat as it cooks over a low flame.
- Saffron Chicken Tagine. This version of North Africa's deeply flavored tagine is designed for a large enameled cast-iron casserole, no earthenware tagine necessary.
- Spiced Short Rib Tagine. Lior Lev Sercarz, chef and owner of the spice company La Boîte in New York City, uses North African flavorings to make a delicious sauce for luscious short ribs.
ROAST DUCK RECIPE - SIMPLY HOME COOKED
From simplyhomecooked.com
DUCK TAGINE WITH HARISSA, ALMONDS & DATES - KRUMPLI
From krumpli.co.uk
DUCK TAGINE WITH APRICOTS, FIGS, AND HONEY - EAT …
From eatsmarter.com
DUCK WITH APPLES RECIPE - DUCK BREAST WITH APPLES | HANK …
From honest-food.net
4.7/5 (22)Total Time 45 minsCategory Main CourseCalories 319 per serving
SEARED DUCK BREAST WITH APPLE SAGE CHUTNEY | MEATEATER COOK
From themeateater.com
RECIPES DUCK ROAST WITH APPLES | SOSCUISINE
From soscuisine.com
TAGINE RECIPES - BBC FOOD
From bbc.co.uk
NUTRITIONAL FACTS: - FOOD.COM
From food.com
RECIPE DETAIL PAGE | LCBO
From lcbo.com
17 MOROCCAN TAGINE RECIPES YOU’LL LOVE - INSANELY GOOD
From insanelygoodrecipes.com
DUCK TAGINE RECIPE | EAT SMARTER USA
From eatsmarter.com
BEEF AND APPLE TAGINE RECIPE - BBC FOOD
From bbc.co.uk
DUCK BREAST WITH CALVADOS AND APPLE RECIPE - BBC FOOD
From bbc.co.uk
ROASTED DUCK WITH APPLES - OLGA'S FLAVOR FACTORY
From olgasflavorfactory.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love