Couscous-Stuffed Roast Duck with Moroccan Spices
Ingredients
- 1 cup (250 mL) dried whole apricots (buy 5 oz/150 g dried whole apricots)
- 1 cup (250 mL) orange juice
- 2 ducks (4 lb/2 kg each) with necks and giblets
- 4 carrots, cut in chunks
- 2 white turnips, cut in chunks
- 10 oz (300 g) pearl onions, peeled
- 4 cloves garlic, minced
- 3 tbsp (45 mL) liquid honey
- fresh coriander sprigs
- 3 tbsp (45 mL) all-purpose flour
- Spice Blend:
- 2 tsp (10 mL) salt
- 3/4 tsp (4 mL) ground ginger
- 3/4 tsp (4 mL) ground coriander
- 1/2 tsp (2 mL) each ground allspice and cinnamon
- 3/8 tsp (1.5 mL) ground cardamom
- 3/8 tsp (1.5 mL) ground mace (substitute 1/4 tsp/1 mL freshly grated nutmeg)
- 1/4 tsp (1 mL) turmeric
- 1/4 tsp (1 mL) cayenne pepper
- 1/4 tsp (1 mL) ground cumin
- 1/4 tsp (1 mL) ground caraway seeds
- 1/8 tsp (0.5 mL) each Black pepper and white pepper
- Duck Stock:
- 1 small onion, quartered
- 3 slices fresh ginger
- 2 stalks fresh coriander
- 15 black peppercorns
- 4 whole cloves
- 2 -inch (5 cm) piece cinnamon sticks
- half dried orange or tangerine rind (optional)
- 1/4 tsp (1 mL) salt
- Couscous Stuffing:
- 1-1/2 tbsp (22 mL) olive oil
- 1 onion, finely chopped
- 1 small clove garlic, minced
- 2 cups (500 mL) couscous
- 1/3 cup (75 mL) currants
- 1/2 tsp (2 mL) finely grated orange rind
- 1/4 tsp (1 mL) salt
- 1/3 cup (75 mL) chopped fresh coriander
- 3 tbsp (45 mL) lightly toasted pine nuts (substitute slivered almonds)
Preparation
Soak apricots in orange juice for 2 hours.
Meanwhile, remove necks and giblets from ducks; halve gizzards and livers. Halve hearts; rinse out any blood. Set giblets aside in refrigerator. Pat duck cavities dry.
Spice Blend: Mix all ingredients together.
Duck Stock: Chop necks; place in saucepan with 4 cups/1 L water. Bring to boil; skim off foam. Add onion, ginger, coriander, peppercorns, cloves, cinnamon stick, dried orange rind (if using) and salt. Simmer over low heat, covered, for 2 to 2-1/2 hours. Strain, discarding solids; skim off fat.
Couscous Stuffing: Meanwhile, in saucepan, heat oil over medium heat; fry onion until softened and translucent, 4 to 5 minutes. Add garlic; fry for 1 minute. Stir in 2-3/4 cups/675 mL water; bring to boil. Stir in couscous, currants, orange rind, 1/2 tsp/2 mL of the Spice Blend and salt. Remove from heat; let stand, covered, for 5 minutes. Stir in coriander and pine nuts.
Stuff back and neck cavities of ducks with Couscous Stuffing. Set aside any remaining stuffing. Truss ducks. With tip of sharp knife, prick skin over fatty parts of ducks, avoiding thighs and sides of breasts. Sprinkle each duck all over with 1-1/2 tsp/7 mL of the Spice Blend. Place ducks, breast sides up, on rack in large roasting pan.
Roast ducks in 300°F/150°C convection or 325°F/160°C conventional oven for 1 hour. Baste breasts with pan juices. Flip ducks, back sides up; baste again. Roast, basting with pan juices every 15 minutes, for 1 hour.
Transfer ducks to platter; remove rack from pan. Skim off all but 2 to 3 tbsp/30 to 45 mL fat from pan juices. Return ducks, breast sides up, to roasting pan; scatter apricot mixture, carrots, turnips, onions and giblets around ducks. Sprinkle vegetable mixture with garlic. Sprinkle ducks, vegetables and giblets with remaining Spice Blend. Turn vegetables and giblets in pan juices to coat.
Roast, basting often with pan juices and turning vegetables occasionally, until vegetables are tender and duck legs move loosely in their joints, 1-1/4 to 1-1/2 hours. Increase heat to 400°F/200°C. Brush ducks with honey. Roast until ducks are a rich mahogany colour, 10 to 15 minutes.
Transfer ducks to warm serving platters; remove stuffing to warm serving bowl. With slotted spoon, arrange vegetables and giblets around ducks; garnish with coriander sprigs.
Pour pan juices into clean saucepan; whisk in flour. Pour 3 cups/750 mL of the Duck Stock into roasting pan; stir, scraping up browned bits. Over medium heat, bring gravy to simmer, stirring. Increase heat to high; cook, stirring constantly, for 1 minute. Reduce heat to medium; gradually whisk in mixture from roasting pan. Simmer until thickened, 5 minutes.
In microwave, heat any reserved Couscous Stuffing; stir into stuffing from ducks. Serve ducks with vegetables, giblets, Couscous Stuffing and gravy.
Makes 8 to 10 servings.
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