Try this Morrocan Duck with Tagine Gravy And Onion Ginger Jam recipe, or contribute your own.
Suggest a better descriptionSprinkle 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.
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Serving Size: 1 Serving (640g) | ||
Recipe Makes: 1 servings | ||
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Calories: 964 | ||
Calories from Fat: 65 (7%) | ||
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Amt Per Serving | % DV | |
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Total Fat 7.3g | 10 % | |
Saturated Fat 2.8g | 14 % | |
Monounsaturated Fat 1.2g | ||
Polyunsanturated Fat 1.1g | ||
Cholesterol 0mg | 0 % | |
Sodium 73.1mg | 3 % | |
Potassium 2108.7mg | 55 % | |
Total Carbohydrate 252.9g | 74 % | |
Dietary Fiber 35.4g | 142 % | |
Sugars, other 217.5g | ||
Protein 13.3g | 19 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 964
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