Duck Tagine with Richly Roasted Egyptian Vegetables
A flavorful and aromatic North African dish made with richly roasted vegetables, slow-cooked duck, and Egyptian spices.
Ingredients
- ● 1 whole duck (3-4 lbs)patted dry
- ● 2 tablespoons olive oil
- ● 2 large onions, chopped
- ● 3 cloves garlic, minced
- ● 2 carrots, peeled and chopped
- ● 2 potatoes, peeled and chopped
- ● 1 large eggplant, chopped
- ● 1 large zucchini, chopped
- ● 2 tablespoons Ras el hanout
- ● 1 teaspoon ground cumin
- ● 1 teaspoon ground coriander
Instructions
- 1
Preheat oven to 425°F (220°C).
- 2
Season the duck with salt and pepper.
- 3
Heat the olive oil in a large Dutch oven over medium-high heat.
- 4
Sear the duck until browned, about 5 minutes per side.
- 5
Transfer the duck to a plate and set aside.
- 6
Add the chopped onions to the pot and sauté until softened, about 5 minutes.
- 7
Add the garlic, carrots, potatoes, eggplant, and zucchini to the pot.
- 8
Stir in the Ras el hanout, cumin, and coriander.
- 9
Return the duck to the pot, breast side up.
- 10
Cover the pot with a lid and transfer to the preheated oven.
- 11
Bake for 45 minutes.
- 12
Reduce the oven temperature to 300°F (150°C) and continue baking for an additional 45 minutes.
- 13
Remove the pot from the oven and let it cool slightly.
- 14
Serve the duck with the roasted vegetables and sauce spooned over the top.