Directions:
- Remove excess fat from duck.
- Sprinkle with salt and pepper.
- Heat a frypan with with oil and add the duck.
- Cook on all sides for 5 minutes.
- Add coriander and ginger,.
- Cover with water and bring to the boil.
- Lower heat and cook for 45 to 60 minutes.
- Take out duck, remove all fat from the stock.
- Lace a layer of onions on the bottom of the tangine plate, add duck and a quarter of the stock.
- Cover and bring to the boil, lower the heat and cook 10 minutes.
- Peel and core and slice the apples, arrange around the duck, cover and cook a further 5 minutes.
- Before serving add orange blossom water and roasted almonds, sprinkle with sesame seeds.
- Serve hot with couscousor rice.
- Chicken legs may be used instead of duck legs.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 982.18 Kcal (4112 kJ) | ||
| Calories from fat | 619.58 Kcal | ||
| % Daily Value* | |||
| Total Fat | 68.84g | 106% | |
|---|---|---|---|
| Cholesterol | 157.5mg | 53% | |
| Sodium | 185.56mg | 8% | |
| Potassium | 832.98mg | 18% | |
| Total Carbs | 35.32g | 12% | |
| Sugars | 12.32g | 49% | |
| Dietary Fiber | 12.85g | 51% | |
| Protein | 63.2g | 126% | |
| Vitamin C | 18.1mg | 30% | |
| Iron | 7.5mg | 42% | |
| Calcium | 363.9mg | 36% | |
| Amount Per 100 g | |||
| Calories | 230.88 Kcal (967 kJ) | ||
| Calories from fat | 145.65 Kcal | ||
| % Daily Value* | |||
| Total Fat | 16.18g | 106% | |
|---|---|---|---|
| Cholesterol | 37.02mg | 53% | |
| Sodium | 43.62mg | 8% | |
| Potassium | 195.81mg | 18% | |
| Total Carbs | 8.3g | 12% | |
| Sugars | 2.9g | 49% | |
| Dietary Fiber | 3.02g | 51% | |
| Protein | 14.86g | 126% | |
| Vitamin C | 4.3mg | 30% | |
| Iron | 1.8mg | 42% | |
| Calcium | 85.6mg | 36% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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