World Cuisine

  • 1–2 tablespoons smen (see page 20) or ghee
  • 1 onion, finely chopped
  • 2–3 garlic cloves, finely chopped
  • 2 teaspoons coriander seeds
  • 3–4 cinnamon sticks
  • 3 duck breasts, cut into bite-size chunks
  • juice of 1 lemon
  • 225 g (7½ oz) fresh sour cherries, pitted
  • 1–2 tablespoons honey
  • sea salt and black pepper
  • small bunch of flat leaf parsley
  • small bunch of mint

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 2–3 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.

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