VideoNEW
Podcasts
Blogs
Watch Video
Cuisine Category
Special Consideration
Key Ingredient
Food Category
Duck tagine with cumquat confit and glazed turnip recipe
Listen
You need to upgrade your Flash Player This is replaced by the Flash content. Place your alternate content here and users without the Flash plugin or with Javascript turned off will see this.
- Cuisine: Moroccan
- Prep Time: 5 hr(s)
- Cook Time: 45 min(s)
- Serves 4
With winter on its way, the citrus season is in full swing. Moroccan chef Hassan M’Souli, from Sydney’s Out of Africa Restaurant, offers a recipe with an interesting flavour combination, using the sweet and sour taste of cumquats with turnips. While the recipe is a little more challenging for most cooks, you’ll be rewarded with a complex and exotic spiced dish.
Ingredients
4 duck legs, approximately 180g each1 tbsp salt
½ bunch thyme
1 large turnip, peeled, stalk removed
¼ cup (60ml) olive oil
1 tbsp smen (aged butter) or blue cheese
50g butter
2 onions, sliced
1 tsp nutmeg
1 saffron thread
Salt and pepper, to taste
½ cup caster sugar
250g cumquats
2 cups (500ml) chicken stock
1 cup (250ml) fresh orange juice
2 tsp cider vinegar
1 tbsp orange blossom water
1½ tsp sweet cinnamon
1 tbsp sesame seeds, toasted
Preparation
Season the duck legs with salt and thyme, seal with cling wrap then refrigerate for 4-5 hours.Cut the turnip into segments. Boil in salted water for 1 minute, then drain. Set aside.
Remove the duck legs from the salt mixture, rinse under cold running water and dry with a clean tea towel.
In a large saucepan, heat the olive oil and smen, then add the duck legs, cover, and cook on all sides over a low heat for 15 minutes (this will melt the fat). Remove the excess fat from the pan and keep it in reserve.
Add the butter, onions, nutmeg, saffron, salt, pepper and 2 tablespoons of the sugar to the pan of duck legs. Stir and sizzle over a very low heat for 10 minutes.
Wash the cumquats, split them in half and add to the pan. Stir in ⅓ cup of the caster sugar. Pour in the chicken stock and orange juice. Cook, uncovered, stirring occasionally until reduced to a soft compote of an even consistency.
Scatter over the remaining ¼ cup of caster sugar and sauté until it begins to caramelise. Add the cider vinegar, orange blossom water and 1 teaspoon of the cinnamon. Transfer to a baking dish and set aside.
Heat the reserved duck fat in a frying pan until very hot, then add the turnips and toss to coat them with the fat.
Place the duck pieces in the middle of a large tagine, cover with the cumquats and onion compote and arrange the glazed turnips in a dome shape all around the duck pieces.
Finally, sprinkle the whole dish with the remaining sweet cinnamon, cover and heat for a further 5 minutes. Sprinkle with toasted sesame seeds and serve hot.
If you enjoyed this Duck tagine with cumquat confit and glazed turnip recipe then browse more Moroccan recipes, meat recipes, arabic radio recipes, entertaining recipes, prepare ingredients in advance recipes and our most popular hainanese chicken rice recipe.
Moroccan Restaurants
Displaying 10 of 56 Moroccan Restaurants.
| Restaurant | Book Online | Suburb | |
| 1. | Builders Arms Hotel, bandroom | Fitzroy | |
| 2. | Moroccan Soup Bar | Fitzroy North | |
| 3. | African Feeling | Newtown | |
| 4. | Alhambra | Manly | |
| 5. | Out of Africa | Manly | |
| 6. | Kazbah On Darling | Balmain | |
| 7. | Cafe Mint | Surry Hills | |
| 8. | Sumac | Sydney | |
| 9. | Little Moorish Restaurant | East Perth | |
| 10. | Veritas Restaurant | Highgate |
Featured Food & Recipes
- Andhra curry leaf chicken
- Fish head curry (gulai kepala ikan)
- Roast capsicum sauce (salsa de pimiento)
- Spiced pork skewers (pintxos morunos)
- Linzer torte
- Cauliflower and cavolo nero rice pie
- Indian chicken korma
- Lemon meringue tart with blueberry jelly
- Warm salad of rare roasted venison with celeriac, pear and red cabbage
- Best end of lamb with eggplant caviar and a fricassee of sweetbreads, chorizo and anchovy
Hot Tips
Soaking a clay-pot
Before cooking with a clay-pot soak it in water (which is absorbed into the pores of the clay). As the pot heats up in the oven, the water will evaporate, producing steam, this will prevent the food from drying out.
Glossary
Molasses
A thick, dark, heavy syrup that is a by-product of sugar refining. Molasses has a slightly tart flavour that is favoured into the making of rich fruit cakes, gingerbread and treacle toffee.
