Duck Tagine

Cut out the neck of the duck and set the innards aside. Divide the duck into 8 pieces and remove the breastbone. Halve the neck. Peel onion and cut into eighths. Trim celery and leek, rinse and cut into small pieces or rings. Preheat oven to 220°C (approximately 425°F).

Place duck neck and onion on an oiled baking sheet and roast in a preheated oven until browned.

Add leek and celery and fry briefly. Add pepper, bay leaf and 1 liter of water. Place the duck innards on the baking sheet and cook in the oven until tender, about 1 hour.

Remove and strain through a sieve lined with a cloth.

Strain the liquid without pressing.

Cover the dried apricots with hot water and allowed to swell for 2 hours. Peel the onion and chop finely. Peel ginger and finely grate. Drain dried apricots and cut into small pieces. Sauté onion in 1 tablespoon oil, add apricots and ginger and stir in turmeric, cinnamon and saffron. Mix in parsley and season the mixture with salt and pepper. Let cool.

Put half the mixture on the duck pieces and rub well into the meat. Marinate the duck parts 30 minutes.

Meanwhile, rinse quince, quarter and place in water so that pieces do not brown. Rinse carrot, peel, cut into 8 pieces lengthwise and cut into small pieces. Peel the potatoes and cut into small pieces.

Fry the duck pieces in hot clarified butter in a pan on all sides until brown, remove and place in a tajine.

In the same pan, sauté the remaining marinade with the carrots.

Add the potatoes and halved figs and mix. Season with salt and pepper, pour in the duck stock and bring to a boil. Pour the mixture over the ducks parts in the tajine with the remaining vegetables and cook covered over medium heat for about 45 minutes. If necessary add a little water.

Stir in honey and coriander and cook the tagine for 15 minutes, covered.