Spiced duck & date tagine
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 6
Skip to ingredients
- 2 tsp sunflower oil
- 6 duck legskin removed
- 1 large onion
- 2 garlic cloves
- 1 red chillideseeded
- thumb-sized piece of gingerpeeled
- 1 tbsp cumin
- 1 tbsp coriander
- 1 tbsp cinnamon
- 1 tsp ground ginger
- 2 preserved lemonshalved, pulp and pith scooped out and discarded
- 200g dates
- 400ml passata
- 100g blanched almondsvery roughly chopped
- mintleaves, to serve
- couscousto serve
Nutrition: per serving
- kcal527
- fat20g
- saturates3g
- carbs30g
- sugars27g
- fibre5g
- protein53g
- salt0.5g
Method
step 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).
step 2
Scatter the almonds into the tagine and stir. Serve with couscous, scattered with mint leaves.
