Moroccan duck with tagine

1 duck, or chicken - split down the back and flattened. Some small bones may crack; this is o.k.
1/4 cup chicken broth
1 teaspoon ground coriander seed
1 teaspoon cardamom
1 teaspoon ground black pepper
3 tablespoons olive oil
The Tagine
3 tablespoons olive oil
1 onion, chopped
1 tablespoon Ras El Hanout
1 tomato, chopped
1/2 teaspoon salt
1/2 cup raisins
1/2 teaspoon almond extract
1/4 cup honey
1 16 oz. can chicken broth

1. Combine chicken broth, coriander, cardamom, black pepper and olive oil. Coat the duck (or chicken) with the spice mixture and let marinade in the refrigerator for several hours, or over night.
2. Bake the marinated duck (or chicken) in a 350 degree oven until tender and its juices run clear (about 1 hour).
3. Let rest for 10 minutes before carving, or serve whole for your guests to remove desired parts.
4. Prepare the tagine: In a 5 quart dutch oven or pot, heat oil, then add the onions and Ras El Hanout and saute until the onions are soft and translucent, about 10 minutes
5. Add the tomato, salt and raisins. Saute for a few minutes until the raisins are tender and fluffy.
6. Add the almond extract, honey and chicken broth. Bring to a boil on high heat, then lower the heat to simmer. Let simmer for 20 minutes, or until meal time. Serve with the duck (or chicken) and warm bread to dunk or soak in the broth.