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.