TAGINE OF DUCK WITH QUINCE You can use bottled, preserved ginger for the garnish but homemade has a fresher flavor. 2 duck legs 1 tablespoon olive oil 350 ml vegetable stock 2 quinces or pears MARINADE 50 ml honey 100 ml olive oil 1 carrot, finely chopped 1 onion, finely chopped 50g leek, finely sliced 5 g cinnamon sticks 25 g fresh ginger 1 clove of garlic 1 large sprig thyme Salt and freshly ground black pepper PRESERVED GINGER 150 g fresh ginger 350 g sugar 500 ml water AROMATIC GARNISH 1/2 onion, finely chopped 1 small carrot, finely chopped 1/2 red pepper, finely chopped

Prepare the duck legs: cut each leg in half, then remove the joints. Mix the marinade ingredients and pour over the duck. Cover and marinade for 24 hours.

Make the preserved ginger: peel and slice the ginger. Dissolve the sugar in the water over a low heat. Meanwhile, blanch the ginger in boiling water and refresh in cold water - repeat 3 times. Add the ginger to the syrup and cook until soft - 1 to 1 1/2 hours. Allow to cool in the syrup.

Remove the duck from the marinade. Heat the oil in a frying pan, brown the duck all over, then remove from the pan. Add the garnish ingredients to the pan, sweat them for 5 minutes, then remove excess fat from the pan and deglaze with half the stock. Return the duck, season, and cook over a low heat until the duck is very tender, adding more stock as necessary. Remove the duck, strain the pan juices and reserve both.

Reel and core the quinces or pears and cut into 4 or 8 pieces. Place in a pan and add the reserved pan juices. Cook gently for 15-20 minutes until tender.

Preheat the oven to 350°F. Arrange the duck, quinces and juices in a tagine. Spoon over the garnish and re-heat in the oven. Scatter with slices of preserved ginger and serve.

Serves 2.

[Food Illustrated, May 2000]