Moroccan Duck Recipe
Duck in a spicy mandarin broth with sesame
(Aslo spelt as mulukhiyah, mloukhiya, molokhia, molohiya, mulukhiyya, malukhiyah, or moroheiya)
4 large duck legs
2 tablesp olive oil
Salt and pepper to taste
200g shallots , peeled
2 tsp each ground coriander, cumin, ginger and paprika
600ml vegetable stock
2 tsp clear honey
juice 1 lemon
2 mandarins, peeled
3 tablesp chopped coriander
2 tablesp toasted sesame seeds
- Pre-heat oven to 180c.
- Put the duck legs in a large roasting tin, brush with olive oil, sprinkle salt and pepper then roast for 40 mins.
- Remove the duck legs to a dish then spoon 3 tbsp of the duck fat into a frying pan (reserve the remainder of the duck fat).
- Add the shallots and sauté with the duck fat until golden then Sprinkle in all the spices and mix well, add stock, honey, lemon juice then bring to boil.
- Put then duck in, cover and simmer on a low heat for about 1 hour until the duck is tender.
- In a saucepan add 1 tbsp of the duck fat, add the mandarins and fry until softened into the fat.
- Add to the pan with the duck and cook for a another 15 mins, then add the coriander and sesame seeds.
- Serve with couscous or rice.