Ingredients * 1 duck, medium size – batt * 4 onions, sliced and cut into haves – ba-sal * 5 sheets of prebaked, savoury crêpe – ro'a' * 1 onion, cut in half – ba-sal * 2 cloves of garlic – tom * 1tsp nutmeg – go-zet e-teeb * 2 bay leaves – lau-ra * 2 pieces of Arabic gum – mas-tee-ka * 1 1⁄2 tsp ghee – sam-na * salt and pepper – malh and fel-fel Directions * In large deep pan, add water, the onion cut into half, one bay leaf, one piece of Arabic gum and bring to a boil. * Add the duck, season with salt and pepper and leave until cooked. * Cut the duck meat into big pieces, disregarding the skin and bones. Save the broth. * Add the ghee to the tagine and add the onions, the second bay leaf, piece of Arabic gum, garlic. Stir on medium heat until the onions are soft and brown. * Add the duck and 1 1⁄2 cup duck stock and bring to a boil. Reduce the heat and simmer until thick. * Cut the ro'a' in big pieces. Just before serving arrange the ro'a' on top of duck, making sure all is covered. * Add 1 1⁄2 cup boiling duck stock to the tagine and leave to cook for another two minutes until ro'a' absorbs the stock. * Serve immediately.