Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Sear 1.5 kilograms of boneless duck leg meat in 2 tablespoons of olive oil over medium-high heat until deeply browned on all sides, then remove the duck and set aside.

2. 2

   Add 2 large thinly sliced yellow onions to the pot and sauté them for 10 minutes until softened and translucent, then stir in 4 minced cloves of garlic and cook for 1 minute more.

3. 3

   Return the seared duck to the pot and sprinkle in 1 tablespoon of Ras el Hanout, 1 teaspoon of ground ginger, and 0.5 teaspoon of ground cinnamon, ensuring the duck is well coated with the spices.

4. 4

   Pour in 2 cups of chicken broth, 0.25 cup of honey, 0.25 cup of fresh lemon juice, and 0.25 cup of hot water with steeped 0.25 teaspoon of saffron threads, bringing the liquid to a gentle simmer.

5. 5

   Nestle 1 cup of halved dried figs and 0.5 cup of halved dried prunes around the duck, cover the pot tightly, and braise in a preheated 160°C oven for 2.5 to 3 hours or until the duck is fork-tender.

6. 6

   Carefully remove the duck from the sauce, shred the meat, and then reduce the sauce on the stovetop over medium heat until it slightly thickens, about 10-15 minutes.

7. 7

   Return the shredded duck to the thickened sauce, stir to combine, and serve the Moroccan Braised Duck hot, garnished with 0.5 cup of toasted blanched almonds and a handful of fresh chopped cilantro.