Duck tagine with cumquat confit and glazed turnip recipe
- 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.
Ingredients4 duck legs, approximately 180g each
1 tbsp salt
½ bunch thyme
1 large turnip, peeled, stalk removed
¼ cup (60ml) olive oil
1 tbsp smen (aged butter) or blue cheese
2 onions, sliced
1 tsp nutmeg
1 saffron thread
Salt and pepper, to taste
½ cup caster sugar
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
PreparationSeason 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.
Displaying 10 of 56 Moroccan Restaurants.
|1.||Builders Arms Hotel, bandroom||Fitzroy|
|2.||Moroccan Soup Bar||Fitzroy North|
|5.||Out of Africa||Manly|
|6.||Kazbah On Darling||Balmain|
|7.||Cafe Mint||Surry Hills|
|9.||Little Moorish Restaurant||East Perth|
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