Moroccan Duck Mechoui
A traditional Moroccan dish where slow-cooked duck legs are marinated in a rich, winey sauce, perfect for a special occasion.
Ingredients
- ●4-6 legs Duck legs
- ●2 tbsp Intensely spiced Moroccan seasoning
- ●1 cup Wine
- ●2 tbsp Olive oil
- ●1 large Onion
- ●3 cloves Garlic
- ●1-inch piece Ginger
- ●1 tsp Cinnamon
- ●1 tsp Cumin
- ●1 tsp Paprika
Instructions
- 1
Preheat oven to 300°F (150°C).
- 2
In a large bowl, mix together Moroccan seasoning, wine, olive oil, onion, garlic, ginger, cinnamon, cumin, and paprika.
- 3
Add the duck legs to the marinade and coat evenly.
- 4
Cover the bowl with plastic wrap and refrigerate for at least 2 hours or overnight.
- 5
Remove the duck legs from the marinade and place them in a large Dutch oven or oven-safe pot.
- 6
Pour the remaining marinade over the duck legs and cover the pot with a lid.
- 7
Bake the duck legs in the preheated oven for 2-1/2 to 3 hours, or until the meat is tender and falls off the bone.
- 8
Remove the pot from the oven and let it cool slightly.
- 9
Serve the duck legs with the rich, winey sauce spooned over the top.
- 10
Garnish with fresh parsley or cilantro, if desired.