Duck With Cherries & Cinnamon
Equipment
Ingredients
- 1½ tablespoons smen or ghee
- 1 onion finely chopped
- 3 garlic cloves finely chopped
- 2 teaspoons coriander seeds
- 4 cinnamon sticks
- 3 duck breasts cut into bite-size chunks
- juice of 1 lemon
- 225 g fresh sour cherries pitted
- 1½ tablespoons honey
- sea salt and black pepper
- To garnish
- small bunch flat leaf parsley
- small bunch mint
Instructions
- Melt the smen, or ghee in the base of a tagine or a large, heavy-based saucepan over a medium heat, stir in the onion, garlic, coriander seeds and cinnamon sticks and cook for 3 minutes to let the flavours mingle.
- Add the duck breasts and stir to coat well.
- Pour in the lemon juice and just enough water to cover the duck.
- Bring to the boil, then reduce the heat before covering and cook gently for 40 minutes.
- Stir in the cherries and honey and cook gently for a further 20 minutes.
- Season with salt and pepper, garnish with the parsley and mint, and serve the tagine with couscous, if liked.
