Ingredients
- 1 duck, medium size – batt
- 4 onions, sliced and cut into haves – ba-sal
- 5 sheets of prebaked, savoury crêpe – ro’a’
- 1 onion, cut in half – ba-sal
- 2 cloves of garlic – tom
- 1tsp nutmeg – go-zet e-teeb
- 2 bay leaves – lau-ra
- 2 pieces of Arabic gum – mas-tee-ka
- 1 ½ tsp ghee – sam-na
- salt and pepper – malh and fel-fel
Directions
- In large deep pan, add water, the onion cut into half, one bay leaf, one piece of Arabic gum and bring to a boil.
- Add the duck, season with salt and pepper and leave until cooked.
- Cut the duck meat into big pieces, disregarding the skin and bones. Save the broth.
- Add the ghee to the tagine and add the onions, the second bay leaf, piece of Arabic gum, garlic. Stir on medium heat until the onions are soft and brown.
- Add the duck and 1 ½ cup duck stock and bring to a boil. Reduce the heat and simmer until thick.
- Cut the ro’a’ in big pieces. Just before serving arrange the ro’a’ on top of duck, making sure all is covered.
- Add 1 ½ cup boiling duck stock to the tagine and leave to cook for another two minutes until ro’a’ absorbs the stock.
- Serve immediately.
