Duck and Date Tagine
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Duck and Date Tagine

Duck and Date Tagine

Ingredients

Method

  • 2 tsp oil
  • 6 skinned duck legs
  • 1 onion
  • 2 cloves of garlic
  • 1 red chilli
  • Thumb-sized piece of ginger, peeled
  • 1 tbsp each of cumin, coriander and cinnamon
  • 1 tsp ground ginger
  • 2 preserved lemons, halved and chopped
  • 225g dates
  • 400ml passata
  • 100g chopped almonds
  • Mint leaves and couscous, to serve
  • Preheat a slow cook to a low setting. Meanwhile, brown the duck legs in oil until golden all over, then place in the slow cooker. Chuck the onion, garlic, ginger, chilli, spices and preserved lemon in a food processor, and blitz to a rough paste. Tip into the frying pan, and cook for 5 mins.
  • Add half the dates to the food processor with 180ml water, blitz until smooth, and cut the remaining dates into chunks. Tip all the dates into the slow cooker with the onion paste, add the passata and some seasoning, then cover and cook for 5 hours. When ready, stir in a scattering of almonds, then serve with couscous and a sprinkling of fresh mint.
5 hrs
6 serving

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