Duck With Cherries & Cinnamon

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Duck With Cherries & Cinnamon

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Equipment

  • Tagine

Ingredients

Instructions

  • Melt the smen, or ghee in the base of a tagine or a large, heavy-based saucepan over a medium heat, stir in the onion, garlic, coriander seeds and cinnamon sticks and cook for 3 minutes to let the flavours mingle.
  • Add the duck breasts and stir to coat well.
  • Pour in the lemon juice and just enough water to cover the duck.
  • Bring to the boil, then reduce the heat before covering and cook gently for 40 minutes.
  • Stir in the cherries and honey and cook gently for a further 20 minutes.
  • Season with salt and pepper, garnish with the parsley and mint, and serve the tagine with couscous, if liked.

Notes & Wine Advice

For pheasant with cranberries & cinnamon,

ask your butcher to prepare 2 pheasant, to give you 4 breasts. Cook the pheasant in the same way as the duck in the recipe for Duck with cherries & cinnamon, replacing the sour cherries with 200 g fresh cranberries. Garnish with a small bunch of finely chopped parsley or coriander.
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Course; Duck / Fruit
Cuisine; Arabic / Moroccan