Cranberry duck tagine
Make up this tagine well in advance, as the flavours get better with time
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Difficulty and servings
Serves 4
Preperation and cooking times
Prep 50 1 hr
Cook 2 hrs min 2 hrs 15 mins
- Preheat the oven to 190C/ gas 5/fan 170C. Put the duck legs in a shallow roasting tin and rub with salt, pepper, ground cinnamon and the oil. Roast for 25 minutes. Heat the cranberry jelly until thick and syrupy, then brush all over the duck and return to the oven for 20 minutes, until burnished and mahogany brown.
- Put the onions and parsnips on the bottom of a heavybased shallow casserole and sit the duck on top. Sprinkle the spices and 1 tsp sugar over the duck and tuck the orange zest and cinnamon sticks around. Pour over 600ml/1 pint of the stock, so the duck sits in a shallow puddle. Cover and bring to a bubble on the hob, place in the oven and leave to murmur away for 1 hour. Add the cashews, cranberries and 1 tbsp sugar and cook for a further 30 minutes, uncovered, to let the duck skin crisp up.
- Meanwhile, to prepare the couscous, tip into a heatproof bowl. Pour over the remaining 600ml/1 pint of stock. Leave for a minute or two, then fork it through. Leave for 4 minutes, then fluff through with a fork, with extra seasoning.
- To serve, pile the couscous on to a plate and top with a duck leg, some vegetables, nuts and fruits, then spoon over the rich juices from the pan and scatter with mint. Or, if you make in advance, simply reheat for 30 minutes in a moderate oven.
Recipe from Good Food magazine, November 2002.
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1025 kcalories, protein 27g, carbohydrate 69g, fat 73 g, saturated fat 18g, fibre 6g, salt 1.41 g
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http://www.bbcgoodfood.com/recipes/1020/
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Ingredients
- 2 tbsp unsalted whole cashews , lightly toasted
- 300g small parsnips , peeled and halved lengthways
- 1 tsp each ground ginger , coriander and cumin
- 3 large onions , thickly sliced
- 280g couscous
- handfuls fresh or frozen whole cranberry (about 100g/4oz)
- 2 tbsp cranberry jelly
- 1 tsp plus 1 tbsp caster sugar
- handful fresh mint leaves
- 1.2l hot chicken stock
- sticks cinnamon or cassia bark
- 4 duck legs
- strips orange zest , peeled off with a vegetable peeler
- 1 tsp ground cinnamon
- 1 tbsp sunflower or olive oil
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Difficulty and servings
Serves 4
Preperation and cooking times
Prep 50 1 hr
Cook 2 hrs min 2 hrs 15 mins
Make ahead
Ingredients
- 2 tbsp unsalted whole cashews , lightly toasted
- 300g small parsnips , peeled and halved lengthways
- 1 tsp each ground ginger , coriander and cumin
- 3 large onions , thickly sliced
- 280g couscous
- handfuls fresh or frozen whole cranberry (about 100g/4oz)
- 2 tbsp cranberry jelly
- 1 tsp plus 1 tbsp caster sugar
- handful fresh mint leaves
- 1.2l hot chicken stock
- sticks cinnamon or cassia bark
- 4 duck legs
- strips orange zest , peeled off with a vegetable peeler
- 1 tsp ground cinnamon
- 1 tbsp sunflower or olive oil
1025 kcalories, protein 27g, carbohydrate 69g, fat 73 g, saturated fat 18g, fibre 6g, salt 1.41 g
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24 April 2008
Nut500 commented on this recipe
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