Tagine with duck and vegetables

1. Stage

Cut the duck into bite-sized pieces. I separated the legs, wings, breast and tail. I left the backbone for the broth. In a hot pan, fry the pieces of duck and put them in a tagine. Salt and pepper.

2. Stage

Peel the potatoes, onions and carrots.

3. Stage

Slice and fry the potatoes in the same pan as the duck. Season with salt.

4. Stage

Place the potatoes with the duck.

5. Stage

Cut the red onion into quarters and also fry, put it in the tagine.

6. Stage

Slice the carrots into thin strips. Place the carrots in the pan, season with pepper, cinnamon and badian, add the brown sugar and juice of half an orange.

7. Stage

Roast the carrots and put them in the tagine.

8. Stage

Stuffing salt, pepper and lightly beat.

9. Stage

Cut the quince in half, remove the core and stuff it.

10. Stage

Place the stuffed quince on top of the vegetables, add a glass of water to the tagine.

11. Stage

Cover the tagine with a lid and stew over medium heat (or coals) for 1 hour and 20 minutes.