- 2 oranges (blood oranges work great for this marinade)
- 1 Teaspoon Cumin
- 1/2 Teaspoon Salt
- 4 Duck Breasts (or 1 duck cut off the bone)
- 2 Inch piece of Ginger, minced
- 1 Onion, small diced
- 1 Clove Garlic, minced
- 1 Red Chili, cut in half or quarters
- 2 Sticks Cinnamon
- 1 Cup Dried Apricots, quartered
- 2 Tablespoons Honey
- 8 Plum Tomatoes, chopped
- 1 Teaspoon Salt
- 2 Leaves Basil, chiffonade
- 4 Servings Marakesh Brand Couscous, cooked and buttered
Combine the orange juice, cumin and salt. Add the duck and marinate overnight, or for at least 4 hours.
Score the fat side of the duck breast and cut each into 3 pieces. Season the meat on both sides with a little salt and pepper. Heat the tagine or pan over medium heat. Add the duck, skin side down. Allow to cook until the fat is rendered and the skin in golden and crisp. Do not over crowd the tagine. If you have to do this in a couple batches.
Remove the duck from the pan. If there is a lot of fat you can drain a little, but the duck fat will add great flavor to your dinner. Add the ginger, garlic, onion, chili and cinnamon. Cook and stir until aromatic and the onions begin to soften. Add the remaining ingredients except the basil and couscous. Add back the duck. Stir together, cover and cook over medium low for 45 minutes. If you are cooking this in a pan, you may want to give the mixture a couple stirs while it cooks. Garnish with fresh basil.
Season additionally to taste with salt and pepper.