I have always been a fan of the colour and exotic flavours that Moroccan cuisine offers. The next time you add duck to your menu why not take some inspiration from my recipe and incorporate Moroccan spices into the marinade? Treat yourself to some flavoursome Twice Cooked Moroccan Duck. By the way – Did you know you can cook this recipe using a stone hearth oven or duck oven as well as your oven at home? This recipe works well no matter what kind of oven you use.

Twice Cooked Moroccan Duck with Grilled Onions & Tabouli
(You can also download this recipe!)

Cooking Temperature: 250°C
Number of Portions: 2
Preparation Time: 8 hours
Cooking Time: 50 minutes
Total Time: 8 hours 50 minutes

Ingredients
– 1 Duck (1.8Kg)
– Button Onions 60g
– Carrots 60g
– Leeks 60g
– Garlic 40g
– Chilli x 2
– Saffron x 15 strands
– Coriander x 4 teaspoons
– Cumin x 4 teaspoons
– Cinnamon x 2 quills
– Ginger 60g
– Black Pepper x 2 teaspoons
– Olive Oil 200mL
– Juice of 2 Lemons
– Preserved Lemon x 1
– White Wine 250mL

Method
1. Combine garlic, onions, carrots, leeks, chilli, saffron, coriander, cumin, cinnamon, ginger, pepper, lemon juice & oil
2. Marinate Duck whole for a minimum of 8 hours
3. Add wine & preserved lemon to a raosting pan & roast for 50 minutes
4. Allow to cool completely
5. Take meat from the carcass and reserve covered in all fats, juices & garnishes
6. (Reheat to order with leg, breats & garnish in a black pan)
7. Serve Tabouli on grilled onions with duck

You can also download my recipe. For more recipe ideas browse our online recipe library.

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