Vineyard Kitchen
Serves 4-6
This is a riff on a traditional Moroccan dish using chicken. The duck gives the dish a meaty richness but you may substitute chicken if there are no ducks to be had. The Sumac adds a seductive tartness to the dish and can be ordered from Zamourispices.com if you cannot find it at your local specialty store. If you’d like to use lamb instead of duck substitute 1 cup of diced tomatoes with juice for the orange juice.
- 1 tablespoon paprika
- 1 1/2 teaspoons ground cumin
- 1 teaspoon ground ginger
- 1 teaspoon tumeric
- 1/2 teaspoon cinnamon
- Freshly ground black pepper
- 2 tablespoons olive oil
- 1 Duck, 3-4 lbs, cut into 8 pieces
- Salt
- 2 large garlic cloves, minced
- 1 medium yellow onion, medium dice
- 3/4 cup oil cured black olives, pitted and cut in half
- 1 3-inch strip orange peel
- 1 cup duck or chicken stock
- 1/4 cup chopped golden raisins
- 1/4 cup chopped flat leaf parsley
- 1/4 cup toasted, coarsely chopped pine-nuts mixed with 2 teaspoons sumac
1. Combine all the spices in a large bowl. Add the duck pieces and coat them well with the spice mixture. Let the duck marinate for 30 minutes at room temperature or overnight in the refrigerator.
2. In a large, heavy bottomed skillet, heat the olive oil on medium high heat. Add the duck pieces, skin side down and sprinkle lightly with salt. (Use caution- the olives can be quite salty.) Brown the duck for 5 minutes without turning.
3. Lower the heat to medium-low, add the garlic and onions. Cover and cook for 15 minutes.
4. Turn duck pieces over. Add the olives, raisins and stock. Bring to a simmer, then reduce the heat to low, cover, and cook for an additional 40 minutes, until the duck is cooked through and quite tender.
5. Adjust the seasoning to taste and mix in fresh parsley before serving. Arrange on a platter and sprinkle with the pine nut-sumac mixture.Serve with couscous, rice, or rice pilaf.
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