Duck with spices and dried fruits

1. Cut the duck into portions, remove excess fat. Prick the skin often, rub the pieces with salt and pepper. Place in a large baking dish, skin side up, in a preheated oven at 180°C for 20 minutes.

2. Shallots, without peeling, put in a saucepan and cover with cold water. Put peeled, but whole cloves of garlic there. Bring to a boil, simmer for 1 minute, drain and pat dry. Clean the bulbs.

3. Wash the orange with a brush and cut into small pieces along with the peel.

4. If a lot of fat has formed in the form with a duck, drain it, leaving about 2 tbsp. l. Place the cumin, turmeric, cinnamon sticks, shallots, garlic, orange, and dried fruits in the pan and toss to coat with a thin layer of fat.

5. Pour in the wine. Cover the pan tightly with a large piece of foil so that there is room for steam to form. Return to the oven, bake 1 hour. Remove the foil and bake under the grill until golden brown on the duck.

6. Serve duck with couscous topped with dried fruit and drizzled with sauce.