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Moroccan Style Duck Legs with dried fruits


4 Muscovy Drake legs
1 lbs of Potatoes
0.5 lbs of carrots
2 Onions
3.5 oz of dried apricots
2.5 oz of dates
1.7 oz of almonds
1 oz of pine nuts
1.7 oz of hazelnut
2 tablespoons of honey
1 teaspoon of ground cumin
2 tablespoon of peanut oil



Preparation: 20 mn

Cooking time: 45 to 1 hr

Peel the potatoes, the onions and the carrots. Cut the carrots in oblique slices and the slice the potatoes about 0.5 in thick circles Cut the onions and the apricots and remove the pit from the dates.

Brown the duck legs in a Dutch over with 2 tablespoons of peanut oil. Turn the legs and cook until they are nicely golden on all sides.

Remove the legs, and add all the other ingredients (except honey and cumin) to the pan for 5 to 10 min, stir when needed.

Add the honey, the cumin and place the Muscovy Drake legs on top of the vegetables and simmer for 45 min to 1 hour Serve hot

Tips:

Cook the day before and reheat before serving allows the flavors to intensify. You can replace the cumin with 5 spices mix.


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