Smoked Duck Tagine
A traditional Moroccan stew made with tender smoked duck, aromatic spices, and a blend of sweet and tangy flavors.
Ingredients
- ●1 pound, cut into 8 pieces Smoked duckYou can use any type of smoked duck you like
- ●1 cup RiceUncooked white or brown rice is fine
- ●a pinch Lovely saudi saffronSaffron adds a beautiful yellow color and a subtle earthy flavor
- ●2 inches, sliced Arabian gingerYou can also use fresh ginger
- ●1 medium, chopped OnionYou can use any type of onion you like
- ●3 cloves, minced GarlicYou can use more or less garlic to taste
- ●1 teaspoon CuminGround cumin adds a warm, earthy flavor
- ●1/2 teaspoon PaprikaSmoked paprika adds a deep, smoky flavor
- ●to taste SaltUse kosher salt or sea salt for the best flavor
- ●to taste Black pepperUse freshly ground black pepper for the best flavor
- ●2 tablespoons Olive oilYou can use any type of oil you like
Instructions
- 1
Heat the oil in a large Dutch oven over medium-high heat.
- 2
Add the duck and cook until browned on all sides, about 5 minutes.
- 3
Add the onion and cook until softened, about 5 minutes.
- 4
Add the garlic and cook for 1 minute.
- 5
Add the cumin, paprika, salt, and pepper, and stir to combine.
- 6
Add the rice and stir to combine.
- 7
Add the stock and bring to a boil.
- 8
Reduce the heat to low, cover, and simmer for 25 minutes, or until the rice is tender and the liquid has been absorbed.
- 9
Stir in the saffron and cook for 1 minute.
- 10
Serve the duck and rice hot, garnished with fresh herbs if desired.
- 11
Cook's note: Traditionally, a tagine is cooked in a clay pot over low heat for 1-2 hours. If you have a clay pot, feel free to use it.
- 12
Nutrition information: This recipe makes 4 servings and has approximately 500 calories, 30g protein, 60g carbs, and 20g fat per serving.