Duck Tagine with Apples and Dates

Preparation Time: 12 mins
Notes: This dish was cooked with former world Rugby captain Francois Pieennar at his home in South Africa for the Coxon`s Sporting Feast Series

4 Duck breasts 100 ml
 (3 ½ floz) Oil
3 Medium onions (chopped)
Half tsp Ground turmeric
1 tsp Salt Half tsp Ground pepper
1 tsp Ground coriander
1 tsp Ground ginger
1 tblsp Clear honey
2 Granny smiths apples
2 Figs (fresh) sliced Organic dates (stone removed)
100 ml Orange blossom water
150g Blanched almonds
25g Sesame seeds
250 ml Water
1 Large carrot peeled

1. Heat the tagine with the oil until hot, turn down the heat and add the onions and turmeric
 2. Cook the onions gently for 12-15 minutes then remove and place into a bowl
3. Remove any excess fat off the duck breasts and season well with salt and pepper
4. Add the breasts,to the tagine pan, fat side down.
5. Turn the breasts once crisp and brown, approx 4 – 5 minutes
 6. Add the coriander, ginger, cooked onions and carrot to the breasts, cover with the water or stock and bring to the boil
 7. Lower the heat and leave to cook over very gentle heat for 35 – 40 minutes (according to size)
8. In a separate clean pan, dry fry the almonds until golden, place in a bowl
9. Add the sesame seeds to the pan and stir until golden , keep aside 10. Remove the breasts from the stock, cover and keep warm to rest,then skim off any excessive fat from the stock
11. Bring the pan to the boil and reduce slightly.
12. Meanwhile, peel and core the apples and figs then slice thinly, horizontally. Scatter the fruits in the pan
13. Drizzle the fruit with the honey and continue to cook for a further 4-5 minutes
14. Just before serving return the breasts to the hot stock, add the orange blossom water, then sprinkle with toasted almonds and sesame seeds. Serve immediately
Serves: 4
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