Duck and prune tagine
- Portion size: Serves 6
- Hands-on time 30 min. Simmering time 3 hours
- Difficulty: easy
Duck legs are the ultimate choice for low-and-slow cooking, as they become fall-apart tender with ease. What’s more they’re flavoursome enough to stand up to lots of spices. It’s also a beautiful meat to match with fruit, which this tagine effortlessly proves.
This recipe can be made ahead and frozen – see the tips below. Discover more brilliant batch cooking recipes.
Ingredients
- 2 tbsp olive oil
- 2 cinnamon sticks
- 3 red onions, finely sliced
- 5 garlic cloves, finely sliced
- 2 tbsp harissa
- 4 tbsp ras el hanout
- 2 tsp ground ginger
- 4 large duck legs
- 1 litre chicken stock
- 2 x 400g tins chopped tomatoes
- 2 preserved lemons
- 400g tin chickpeas, drained
- 150g pitted kalamata olives
- 200g soft pitted prunes
To serve
- 15g coriander, chopped
- 15g parsley, chopped
- 2 tbsp toasted flaked almonds
- Pomegranate seeds
- Cooked rice
Method
- Pour the oil into a heavy-based pan or casserole over a medium heat, then add the cinnamon sticks followed by the onions, garlic and a pinch of salt. Cook for about 5 minutes until the onions are just starting to soften, then add the harissa, ras el hanout and ground ginger. Stir for another minute.#
- Add the duck legs, then cover with the stock and tinned tomatoes. Quarter the preserved lemons and scrape out the flesh, reserving half of it, then finely chop the peel and add the reserved flesh and peel to the pan. Leave to cook over a low heat, uncovered, for 2 hours.
- Carefully remove the duck legs from the pan and use a fork to pull the meat from the bones – it should come away easily. Discard the bones and skin, then return the meat to the pan. Add the chickpeas, olives and prunes and cook for a further 1 hour.
- Serve the tagine sprinkled with the chopped herbs, flaked almonds and pomegranate seeds, with rice on the side.
Nutrition
- 739kcals Calories
- 47g (12g saturated) Fat
- 38g Protein
- 35g (22g sugars) Carbs
- 10g Fibre
- 3.3g Salt
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Reviews
Such a wonderful recipe. Full of flavour, yet very simple. It serves 6 generously and the leftovers are even more delicious over the next few days. We enjoy it with various different sides ranging from cous cous salads to flatbread, with hummus, yoghurt and/or crumbled feta. It has become a staple in our house.
Really tasty end result, I reduced the liquid and made in my slow cooker. The recipe made plenty so have frozen extra portions.
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