Dark Glossy Fruited Duck

Preparation info
  • Serves


    • Difficulty


Appears in
The Cook's Companion: A step-by-step guide to cooking skills including original recipes

By Josceline Dimbleby

Published 1991

  • About

This is a dish evocative of Morocco where meats, spices and fruits are often mixed together – with delicious results. It is very simple to prepare and so it is perfect for a dinner party. Serve with saffron-flavoured rice or Basmati Rice with Crisped Grains and a green salad.


  • 4 joints of duck or 1 large duck, jointed
  • Sunflower oil
  • 75


Prick the skin of the duck joints all over with a fork. Heat a little oil in a large frying pan and fry the duck joints over a fairly high heat on both sides until they are just brown. Transfer the joints to a large saucepan and add the apricots, garlic, spices, cayenne pepper, apple juice, honey and water mixture, lemon juice and almonds. Bring the liquid to the boil, then cover and simmer gen