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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  African >> Rest Africa >> Nigerian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Remove excess fat from duck. | 2. sprinkle with salt and pepper. | 3. Heat a frypan with with oil and add the duck. | 4. cook on all sides for 5 minutes. | 5. Add coriander and ginger,. | 6. Cover with water and bring to the boil. | 7. Lower heat and cook for 45 to 60 minutes. | 8. Take out duck, remove all fat from the stock. | 9. lace a layer of onions on the bottom of the tangine plate, add duck and a quarter of the stock. | 10. Cover and bring to the boil, lower the heat and cook 10 minutes. | 11. Peel and core and slice the apples, arrange around the duck, cover and cook a further 5 minutes. | 12. Before serving add orange blossom water and roasted almonds, sprinkle with sesame seeds. | 13. Serve hot with couscousor rice. | 14. Chicken legs may be used instead of duck legs. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
duck leg	4			100.8667	0.0	22.44	0.5667
olive oil	2	tablespoons		238.68	0.0	0.0	27.0
brown onion	3		chopped	-	-	-	-
turmeric	1/2	teaspoon	ground	4.68	1.0071	0.1452	0.0488
sugar	1	teaspoon		18.354	4.5908	0.0	0.0
white pepper	1/2	teaspoon		3.552	0.8233	0.1248	0.0254
coriander	1	teaspoon	ground	5.364	0.9898	0.2227	0.3199
ginger	1/2	teaspoon	ground	0.8	0.1777	0.0182	0.0075
salt pepper				100.8667	0.0	22.44	0.5667
almond	150	g	blanched roasted	1326.0	0.0	0.0	150.0
sesame seed	25	g	toasted	142.5	6.5475	4.4525	12.0
granny smith apple	4			477.92	112.1464	3.6256	1.5656
water	10			0.0	0.0	0.0	0.0

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.