INGREDIENTS:½ tsp. saffron threads
½ cup water
12 ducks, about 4 lbs. each
½ cup chopped garlic, divided
3/4 cup lemon juice
1/3 cup olive oil
2 ¼ gallons veal stock
1/3 cup ground coriander
1/3 cup ground ginger
1/3 cup ground cinnamon
3 Tbsp. ground cumin
2 Tbsp. ground turmeric
2 Tbsp. salt
1 Tbsp. ground nutmeg
2 Tbsp. freshly ground pepper
3 pounds (1 ½ qts.) chopped onion
2 pounds, 4 oz. (3 cups) honey
3/4 cup, or to taste, rose flower water
48 pitted prunes
for garnish, 12 sprigs chervil
for garnish, 36 whole almonds, toasted
for garnish, 3 ounces (1/3 cup) sesame seeds, toasted DIRECTIONS:A day in advance, cut each duck into 2 legs and 2 boned breasts; trim excess skin and fat. Sprinkle duck with half the garlic; cover with cold water. Add lemon juice. Refrigerate for 24 hours.
To Prepare: Soak saffron in hot water; reserve. Remove duck pieces from liquid; discard liquid. Pat duck pieces dry; reserve legs and breasts separately. Heat olive oil; sear duck legs on all sides until crisp and brown, about 10 minutes. Reserve duck legs; pour all but 3 Tbsp. fat from the pan. Deglaze with 3 quarts veal stock; reduce over high heat about 3 minutes. Stir in spices; cook, stirring, until mixture is thick and smooth (about 3 minutes). Stir in onion and remaining garlic; cook until soft, about 10 minutes. Add reserved duck legs to pan; turn to coat well with spice mixture. Add remaining veal stock; bring to a boil. Cover; cook in a 350°F. oven until tender, about 1 hour. Remove duck legs from pan; reserve. Stir reserved saffron mixture, honey, and rose water into sauce; reduce until thick and rich, by about half. Reserve.
Per Order: Over low heat, reheat 1 duck leg and 4 prunes in 1 cup sauce. Meanwhile, lightly score skin on 1 duck breast in a diamond pattern. Sear, skin side down, in a hot sauté pan until skin is browned. Turn breast over and cook until just firm to the touch (medium rare), about 6 minutes. Remove; keep warm. Remove duck leg from sauce, brush with honey. Glaze under broiler. Pool ½ cup sauce on a serving plate; put duck leg in the center and arrange prunes around edge. Thinly slice duck breast on the diagonal. Arrange slices around duck. Ladle remaining sauce over duck. Garnish with a chervil sprig, 6 almonds, and ½ Tbsp. sesame seeds. Serve with Moroccan or other flat bread. NUTRITIONAL INFORMATION: SERVINGS:12 servings From:Chef/Owner Mourad Lahlou of Kasbah Restaurant, San Raf'l, Calif. PHOTO CREDIT:Photo Credit: NATIONAL HONEY BOARD
