Duck and quince tagine.

Duck and quince tagine

(serves 4)

1 pinch saffron

1 onion, sliced

1/4 tsp ground ginger

black pepper

1 pinch cayenne pepper

1/4 tsp  ground cinnamon

4 duck legs


2 quinces

2 tblsp brown sugar

1/4 tsp ras el hanout

Soak the saffron in 1 1/2 cups hot water. Mix the onion, ginger, about 6 turns of black pepper, the cayenne pepper and cinnamon in the bottom of a tagine or oven proof pot with a lid and rub this mixture on the duck legs. Leave to marinate for about 15 minutes then pour over the saffron water, add a pinch of salt, put the lid on the tagine and put it on the middle rack of your oven. Turn oven on to 150 degrees.

Halve and core the quinces, put them in a shallow oven proof dish with the sugar, ras el hanout and 3/4 cup of water, cover with foil and put this dish on the bottom rack of the oven. Cook both dishes for 2 hours.

When time is up, skim the fat from the duck tagine and add the quinces, pour the spiced quince syrup over the tagine and serve with buttered cous cous  or rice and a green salad of your own concocting.

Ras el hanout means top of the shop and is a spice merchants crowning glory, this means every brew is different. Different in the quantities of spices blended together and different in the number of spices used. Some ras el hanouts have more than 40 different spices, I say that loosely as the ingredients are technically not all ‘spice’, and can contain dried flowers, orris root, dead beetles and Morocco’s other famous ingredient, hashish. My Moroccan friend Ali says you should not use it when pregnant.


4 thoughts on “Duck and quince tagine.

  1. Lucy I love visiting your latest duck dish, this one is awesome, we’ve got some quinces ready to cook with out at the farm too, I’m thinking this just might make an appearance for an Easter dish 🙂 Thanks for sharing :

  2. Love the simplicity of the cooking method. I haven’t been given any quinces yet (sulky) but when I do I’m going to try this (can only make so much chutney).

  3. Hey Lucy I made this tonight and it was amazing – gorgeous flavours. The slightly tart quince was a great foil for the rich duck. My quince didn’t turn very pink even though I cooked it for close to 3 hours in the end – but it tasted great.

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