Jamaican Duck Tagine
A flavorful and aromatic stew originating from Morocco, made with Jamaican duck legs, a mix of spices, and a hint of sourness.
Ingredients
- ●2 Duck legs
- ●2 tsp Jamaican allspice
- ●1 tsp Cumin
- ●1 tsp Coriander
- ●1 tsp Ginger
- ●2 tbsp Sour orange juice
- ●2 tbsp Light olive oil
- ●1 medium Onion
- ●3 cloves Garlic
- ●1/4 cup Chopped fresh parsleygarnish
Instructions
- 1
Preheat the oven to 300°F (150°C).
- 2
Rinse the duck legs and pat them dry.
- 3
In a small bowl, mix together the allspice, cumin, coriander, and ginger.
- 4
Rub the spice mixture all over the duck legs, making sure they are evenly coated.
- 5
Heat the olive oil in a large Dutch oven over medium-high heat.
- 6
Sear the duck legs until browned on all sides, about 5 minutes per side.
- 7
Remove the duck legs from the pot and set them aside.
- 8
Reduce the heat to medium and add the onion to the pot.
- 9
Cook the onion until it is softened and lightly browned, about 5 minutes.
- 10
Add the garlic to the pot and cook for 1 minute.
- 11
Add the sour orange juice to the pot and stir to combine.
- 12
Return the duck legs to the pot and bring the mixture to a simmer.
- 13
Cover the pot with a lid and transfer it to the preheated oven.
- 14
Braise the duck legs for 2 1/2 hours, or until they are tender and falling off the bone.
- 15
Remove the pot from the oven and garnish with chopped fresh parsley.
- 16
Serve the duck legs hot, with the sauce spooned over the top.