Fusion Recipe: Orange Blossom Duck Tagine

 Orange Blossom Duck Tagine: A Scent of Morocco

This Orange Blossom Duck Tagine is an exquisite celebration of sweet and savoury Moroccan cuisine. The dish begins with the rich, unctuous flavour of slow-cooked duck, traditionally braised with a blend of aromatic spices like ginger, cumin, and cinnamon. What makes it truly special is the final touch of orange blossom water, which infuses the sauce with a delicate, hauntingly floral aroma and a hint of exotic freshness, perfectly cutting through the duck's richness. Paired with sweet dried fruits like apricots and prunes, and a scattering of toasted almonds, this tagine delivers a complex, captivating flavour profile that is both comforting and deeply fragrant—a true showstopper for any meal.

🍯 Special Recipe: Orange Blossom Duck Tagine (Serves 4)

This recipe is designed for slow cooking, either in a traditional tagine pot or a heavy-bottomed Dutch oven.

Ingredients

Component	Quantity	Notes
The Duck & Base
Duck Legs (or Breasts)	4	Whole leg quarters are ideal for braising
Onion	1 large	Finely chopped
Garlic	4 cloves	Minced
Fresh Ginger	1 Tbsp	Grated
Olive Oil	2 Tbsp
Chicken Stock	750 ml (approx. 3 cups)	Low sodium
Honey	2 Tbsp	Light-coloured honey (e.g., clover)
The Spices
Ground Cumin	1 tsp
Ground Coriander	1 tsp
Turmeric	1/2 tsp
Sweet Paprika	1 tsp
Ground Cinnamon	1/2 tsp
Salt and Black Pepper	To taste
The Sweet & Floral Finish
Dried Apricots or Prunes	1/2 cup	Halved or quartered
Orange Zest	1 whole orange	Finely grated
Orange Blossom Water	1-2 tsp	Start with 1 tsp, adjust to taste
For Garnish
Flaked Almonds	1/4 cup	Toasted
Fresh Cilantro & Parsley	2 Tbsp each	Chopped

Method and Instructions

1. Prepare and Sear the Duck

• Prep: Pat the duck legs dry. Score the skin in a crisscross pattern (being careful not to cut into the meat) and season generously with salt and pepper.
• Sear: In a tagine base or large Dutch oven, heat the olive oil over medium-high heat. Place the duck legs skin-side down and sear for 8-10 minutes until the skin is deep golden brown and much of the fat has rendered.
• Drain & Reserve: Remove the duck legs and set aside. Pour off all but about 2 tablespoons of the rendered duck fat from the pot.

2. Build the Spice Base

• Reduce the heat to medium. Add the chopped onion to the pot and sauté for 5-7 minutes until soft and translucent.¹
  
• Add the minced garlic and grated ginger and cook for 1 minute until fragrant.
• Stir in all the dry spices (cumin, coriander, turmeric, paprika, cinnamon). Cook for 1 minute, stirring constantly, to toast the spices and release their aroma.

3. Braise the Tagine

• Stir in the honey and orange zest. Cook for 1 minute.
• Return the seared duck legs to the pot, skin side up. Add the chicken stock and a pinch more salt and pepper, ensuring the liquid comes about halfway up the duck legs.
• Bring to a simmer. Cover the pot tightly (with a tagine lid or a tight-fitting lid on a Dutch oven).
• Braise: Reduce the heat to the lowest setting and cook for 1.5 to 2 hours, or until the duck meat is exceptionally tender and practically falling off the bone.²

4. The Finish

• Gently nestle the dried apricots or prunes into the sauce. Replace the lid and cook for a final 15 minutes.
• Remove the lid and check the sauce. If it is too thin, remove the duck and simmer the sauce uncovered for 10-15 minutes until it thickens to your liking.
• The Signature Touch: Remove the pot from the heat and gently stir in 1 teaspoon of orange blossom water. Taste the sauce; add the second teaspoon if you desire a stronger floral note.

5. Serve

• Serve the tagine immediately over a bed of fluffy couscous.
• Garnish generously with toasted flaked almonds and the chopped cilantro and parsley.

💡 Tips for a Perfect Tagine

• Render the Duck Fat: Don't skip the initial searing step. Rendering the duck fat makes the skin crispy initially and prevents the final dish from being overly greasy. The reserved fat can be used for roasting potatoes later!
• Aroma is Fragile: Orange blossom water is very potent and its delicate aroma breaks down with heat. Always add it right at the end, off the heat, for the best result.
• Spice Quality: Use fresh, high-quality spices. Better yet, if you have it, use a pre-blended Moroccan spice mix like Ras el Hanout (1-2 tablespoons) instead of the individual dry spices listed.
• Couscous Pairing: Serve this with simple couscous (made with a little chicken stock instead of water) to perfectly soak up the rich, fragrant sauce.