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Spiced duck & date tagine

Duck legs are stewed in a slow cooker with rich Moroccan spices until meltingly tender - serve over fluffy couscous or rice

  • Prep: 15 mins
    Cook: 5 hrs 20 mins
  • Serves 6
  • Easy
  • Serves 6
  • Easy
  • Calories 527
  • Carbohydrates 30
  • Saturated Fat 3
  • Sugar 27
  • Protein 53
  • Fat 20
  • Fibre 5
  • Salt 0.5

Nutrition per serving

  • Calories 527
  • Carbohydrates 30
  • Saturated Fat 3
  • Sugar 27
  • Protein 53
  • Fat 20
  • Fibre 5
  • Salt 0.5

Ingredients

  • 2 tsp sunflower oil
  • 6 duck legs, skin removed
  • 1 large onion
  • 2 garlic cloves
  • 1 red chilli, deseeded
  • thumb-sized piece of ginger, peeled
  • 1 tbsp cumin
  • 1 tbsp coriander
  • 1 tbsp cinnamon
  • 1 tsp ground ginger
  • 2 preserved lemons, halved, pulp and pith scooped out and discarded
  • 200g dates
  • 400ml passata
  • 100g blanched almonds, very roughly chopped
  • mint leaves, to serve
  • couscous, to serve

Tip

Using the oven
If you don’t have a slow cooker, this recipe can be cooked in the oven – follow step 1, then place in the oven for 4 hrs at 160C/140C fan/gas 3 until the duck is meltingly tender and the sauce is intensely flavoured. 

Method

  1. Heat the slow cooker on Low. Meanwhile, heat the oil in a frying pan and brown the duck legs in batches until golden. When all the legs are done place in the slow cooker. While you’re browning the duck, put the onion, garlic, chilli, ginger, spices and preserved lemon in a food processor and blitz to a chunky paste. Tip the paste into the hot pan and cook for 5 mins to soften. Meanwhile, add half the dates to the processor with 200ml water, and blitz until smooth. Cut the remaining dates into chunky pieces. Tip the onion paste and all the dates into the slow cooker, add the passata, season, stir, cover with the lid and cook for 5 hrs (or up to 7).

  2. Scatter the almonds into the tagine and stir. Serve with couscous, scattered with mint leaves.

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