Ingredients with Measurements:
- 1 old duck, cut into pieces
- 2 cups of bamboo root, sliced
- 1 cup of ham, diced
- 2 onions, chopped
- 4 garlic cloves, minced
- 1 tablespoon of ginger, grated
- 1 tablespoon of paprika
- 1 teaspoon of cumin
- 1 teaspoon of coriander
- 1 teaspoon of cinnamon
- 1 teaspoon of salt
- 1/2 teaspoon of black pepper
- 2 tablespoons of olive oil
- 4 cups of chicken broth
- 1/2 cup of dried apricots, chopped
- 1/2 cup of almonds, toasted and chopped
- 1/4 cup of fresh parsley, chopped
Special equipment needed:
- Large Dutch oven or heavy-bottomed pot
Step-by-step instructions:
1. Heat the olive oil in the Dutch oven over medium-high heat. Add the duck pieces and brown them on all sides. Remove the duck from the pot and set aside.
2. Add the onions, garlic, and ginger to the pot and sauté until the onions are translucent.
3. Add the paprika, cumin, coriander, cinnamon, salt, and black pepper to the pot and stir to combine.
4. Add the bamboo root and ham to the pot and stir to coat them in the spice mixture.
5. Return the duck pieces to the pot and pour in the chicken broth. Bring the mixture to a boil, then reduce the heat to low and simmer for 1 1/2 to 2 hours, or until the duck is tender.
6. Add the chopped apricots and almonds to the pot and stir to combine. Simmer for an additional 10 minutes.
7. Serve the stew hot, garnished with fresh parsley.
Time:
Preparation time: 20 minutes
Cooking time: 2 hours and 10 minutes
Temperature:
Medium-high heat for browning the duck
Low heat for simmering the stew
Serving size:
4-6 servings
Nutritional information:
Calories per serving: 430
Fat: 24g
Protein: 35g
Carbohydrates: 19g
Fiber: 6g
Sugar: 8g
Sodium: 1260mg
Substitutions for ingredients:
- Chicken or turkey can be used instead of duck
- Carrots or sweet potatoes can be used instead of bamboo root
- Bacon or pancetta can be used instead of ham
- Dried figs or dates can be used instead of apricots
- Pistachios or walnuts can be used instead of almonds
Variations:
- Add chickpeas or lentils to the stew for extra protein and fiber
- Use lamb instead of duck for a richer flavor
- Add a pinch of saffron for a more authentic Moroccan taste
Tips and tricks:
- To make the stew even richer, use duck fat instead of olive oil to brown the duck
- Toasting the almonds before adding them to the stew will enhance their flavor
- Serve the stew with couscous or crusty bread to soak up the delicious sauce
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the stew in a pot over low heat, stirring occasionally, until heated through.
Presentation ideas:
Serve the stew in individual bowls, garnished with fresh parsley and a sprinkle of paprika.
Garnishes:
Fresh parsley, chopped almonds, a sprinkle of paprika
Pairings:
- A full-bodied red wine, such as a Syrah or Zinfandel
- A side of couscous or crusty bread
- A simple green salad with a lemon vinaigrette
Suggested side dishes:
- Couscous
- Crusty bread
- Roasted vegetables, such as carrots or sweet potatoes
Troubleshooting advice:
- If the stew is too thick, add more chicken broth or water to thin it out
- If the stew is too thin, simmer it uncovered for a few more minutes to reduce the liquid
Food safety advice:
- Make sure the duck is cooked to an internal temperature of 165°F to ensure it is safe to eat
- Store leftovers in the refrigerator within 2 hours of cooking to prevent bacterial growth
Food history:
Moroccan cuisine is known for its bold flavors and use of spices. Stews like this one are a staple in Moroccan cooking, often featuring meat, vegetables, and dried fruit. The use of bamboo root and ham in this recipe adds a unique twist to the traditional Moroccan stew.
Flavor profiles:
This stew is savory and slightly sweet, with a hint of spice from the paprika, cumin, and cinnamon. The bamboo root adds a subtle earthiness, while the ham adds a smoky flavor.
Serving suggestions:
Serve this stew as a main course for a cozy dinner party, or as a hearty meal on a cold winter night.
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Region: Moroccan