Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Thoroughly season 8 duck pieces (from one 5-pound duck) with 1.5 teaspoons of salt, 1 teaspoon of black pepper, 1 tablespoon of ground cinnamon, 1 teaspoon of ground allspice, and 0.5 teaspoon of ground cardamom. Heat 2 tablespoons of olive oil in a large oven-safe pot over medium-high heat and sear the duck pieces until deeply browned on all sides.

2. 2

   Remove the seared duck from the pot and set aside, then add 2 large chopped onions and 4 minced garlic cloves to the same pot and sauté them for 8 minutes until softened and translucent.

3. 3

   Pour in 2 cups of duck broth and 0.25 cup of fresh lemon juice, stirring vigorously to scrape any flavorful browned bits from the bottom of the pot, and bring the liquid to a simmer.

4. 4

   Carefully transfer the seared duck pieces, along with the sautéed onions, garlic, and the simmering liquid, into a pre-soaked 4-quart clay pot.

5. 5

   Distribute 1 cup of halved dried apricots, 0.5 cup of pitted and halved prunes, and 0.75 cup of roughly chopped walnuts evenly around the duck in the clay pot.

6. 6

   Place the lid on the clay pot and cook in a preheated 325°F (160°C) oven for 2 hours, or until the duck is fork-tender and the flavors have melded.

7. 7

   Carefully remove the clay pot from the oven and garnish the stew with 0.5 cup of freshly chopped mint and 0.5 cup of freshly chopped parsley before serving.