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August 23, 2007

Comments

Naouel

Délicieux, je rajouterai juste de la cannelle à mon gôût indispensable.
Bonne continuation.

oumsohayb

machaallah ça à l'air très bon ce tajine de figues vous avez pas la version française de votre blog ?

Farid

Hi Shaun

Thanks for the compliments.

The duck will render more fat than the lamb during cooking, you don't have to do anything separately. During the latter stages of cooking let the duck cook in this fat(do not be afraid of duck fat!) creating a bit of a confit effect. Let the duck brown and crisp in it's own fat. Drain off the fat for service. The results will be moist and succulent with a crisp skin.

If you like use the reserved duck fat for sauteeing potatoes or other vegetables.

Shaun

Farid - Thank you for this recipe. I love figs and am often wanting to use them in many applications. If one were to use duck legs instead of the specified lamb in this recipe, would one need be concerned with rendering any fat before the browning stage?

I have just found your blog today and am already enthralled by it. I will take a few days slowly going through your archive.

kitchenette

This recipe includes two of my favourite ingredients! I would love it!

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Culinary School Pasadena and Los Angeles

Culinary School Pasadena and Los Angeles

Los Angeles Culinary Arts School

School of Culinary Arts in California