Egyptian Roasted Duck Tagine
A flavorful and aromatic North African-inspired dish made with roasted duck in a rich and spicy tagine sauce.
Ingredients
- ●2 pounds duck legsSkin removed
- ●2 tablespoons olive oil
- ●1 medium onion
- ●3 cloves garlic
- ●1 tablespoon ginger
- ●1 teaspoon cumin
- ●1 teaspoon coriander
- ●1/2 teaspoon cinnamon
- ●1/4 teaspoon cayenne pepper
- ●2 tablespoons honey
Instructions
- 1
Preheat oven to 400°F (200°C).
- 2
Season the duck legs with salt, pepper, and spices.
- 3
Heat the olive oil in a large Dutch oven over medium-high heat.
- 4
Sear the duck legs until browned on both sides, about 5 minutes per side.
- 5
Remove the duck legs from the pot and set aside.
- 6
Add the onion, garlic, and ginger to the pot and cook until the onion is translucent, about 5 minutes.
- 7
Add the cumin, coriander, cinnamon, and cayenne pepper to the pot and cook for 1 minute.
- 8
Add the honey to the pot and stir to combine.
- 9
Return the duck legs to the pot and cover with a lid.
- 10
Transfer the pot to the preheated oven and roast for 25-30 minutes, or until the duck is cooked through.
- 11
Remove the pot from the oven and let it cool slightly.
- 12
Serve the duck legs with the tagine sauce spooned over the top.