Author Notes
I absolutely love Moroccan food, the herbs and spices are so aromatic and they always fill the house with an intoxicating perfume that conjures visions of silk veils and tiled fountains. I have some really peculiar food allergies, so I have recently been experimenting with recipes that allow me to build layers of flavor through spices and herbs and in this recipe flowers. It is the perfect blend of piquant spice, aromatic spice, sweet perfumed honey and a light floral note. It is a true show stopper! —nycnomad
Ingredients
- Ras-al-hanout
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1 teaspoon
Ground Cumin
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2 teaspoons
Ground Ginger
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1 teaspoon
Ground Cinnamon
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1/2 teaspoon
Ground Coriander Seed
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1/2 teaspoon
Cayenne Pepper
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1 teaspoon
Ground Allspice
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1/4 teaspoon
Groung Cloves
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3/4 teaspoon
Ground Black Pepper
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1 teaspoon
Salt
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2 teaspoons
Ground Mace
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2 teaspoons
Ground Cardomom
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1 teaspoon
Ground Anise Seed
- Moroccan Honeyed Duck with Orange Blossoms
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2-4
Duck Breasts or Legs
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2 tablespoons
Olive Oil or Ghee
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1/8 cup
Light Honey (Raw Wildflower, Clover or Linden Honey)
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2 tablespoons
Ras-al-hanout
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2 tablespoons
Dark Honey (Raw Buckwheat Honey)
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2
Bay Leaves
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1/4 teaspoon
Sea Salt
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4-6
Orange Blossoms (or 1-2 tbsp Orange Flower Water)
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2 teaspoons
Freshly Grated Ginger
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Water
Directions
- Ras-al-hanout
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Ras-al-hanout is a traditional Moroccan spice blend that has no one recipe. But this is one that i rather like. The easiest way to make it is to buy all of the ingredients pre ground and just measure them and blend. This recipe makes more than you will need for this dish, so you can store the rest for the next time you make it.
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If you are feeling adventurous you can buy the whole seeds, toast them in a dry skillet until they are aromatic. Allow them to cool and then grind them fresh in a pepper mill or with a mortar and pestle.
- Moroccan Honeyed Duck with Orange Blossoms
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Heat a skillet and add the ghee or olive oil. Add the ginger to the skillet and brown until it starts to turn color.
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Add the duck pieces and brown for 2- 3 minutes on each side. Once the skin has browned, sprinkle the surface of the duck with the rascal-hanout.
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Add the light honey to the skillet and enough water to cover the base of the skillet and to come about 1'3 of the way up the duck pieces. The actual amount will depend upon the size of your skillet and the number and size of your duck pieces.
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Reduce the heat and cover the skillet with a lid. Cook gently for about 25 minutes.
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Add the dark honey, salt and the bay leaves. Cover and cook for another 10 minutes.
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Finally add the orange blossoms or orange flower water and cover. Cook for an additional 5-10 minutes.
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Serve with a nutty couscous or a quinoa and as always enjoy!
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