Duck tagine with clementines

Recipe uploaded by

Mary Cadogan

7 ratings

Recipe by Mary Cadogan

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1. Heat oven to 190C/fan 170C/gas 5. Put the duck legs in one layer in a large roasting tin or two smaller ones. Sprinkle with salt, then roast for 45 mins. Remove the duck legs to a dish and spoon 3 tbsp of the duck fat into a large, wide pan (reserve the remainder of the duck fat).
2. Add the shallots and fry briefly until just starting to colour. Sprinkle in the spices and mix well. Add the stock, honey, lemon juice, salt and pepper, and bring to the boil. Sit the duck legs on top, cover tightly and cook over a gentle heat for 1-1¼ hrs until the meat is very tender.
3. Meanwhile, heat 1 tbsp of the duck fat in a frying pan, add the clementines and fry all over until glistening and starting to brown. Add to the pan with the duck and cook for a further 15 mins, then sprinkle with coriander and sesame seeds. This dish goes really well with couscous.

Freezing

Freeeze at the end of step 3 before adding the coriander and sesame seeds. Defrost in the fridge overnight, then return to the pan, bring slowly to the boil and simmer, covered, for 20 mins. Sprinkle with coriander and sesame seeds, and serve.

Per serving

437 kcalories, protein 48g, carbohydrate 9g, fat 23 g, saturated fat 6g, fibre 2g, salt 0.62 g

Latest comments and suggestions

• Lekker

  17 November 2007

  Lekker rated and commented on this recipe

  

  I used 3 large teaspoons of ras el hanout instead of the indicated spices. I also substituted the duck fat with olive oil. This is not really a genuine tagine but it was still delicious.

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• EMMA4462

  05 December 2007

  EMMA4462 rated and commented on this recipe

  

  Great recipe! A bit of a change from the usual duck recipe the spices work well. Its worth a try!

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• Wilkin

  30 December 2007

  Wilkin rated this recipe

  

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• MadameH

  31 December 2007

  MadameH rated and commented on this recipe

  

  I would put a little less paprika in next time. I reduced the sauce at the end and would recommend this.

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• Louise

  01 January 2008

  Louise rated and commented on this recipe

  

  I've made this twice and the second time I too reduced the sauce and would agree that it was an improvement.

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• iancan

  05 January 2008

  iancan commented on this recipe

  Served this with bean casserole when friends visited - lovely weekend evening meal that everyone enjoyed - even eaten willingly by two teenagers!!

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• Alberta

  27 January 2008

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• WILLLOUGHBY

  15 February 2009

  WILLLOUGHBY rated and commented on this recipe

  

  Ideal dish to prepare the day before. I omitted the paprika and thicken the sauce with cornflour before adding the clementines. Perfect dinner party main course with roast potatoes, carrots and savoy cabbage - delicious

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• yummie

  17 June 2009

  yummie commented on this recipe

  would it be possible to cook this dish in a tagine?

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Ingredients

• 6 duck legs
• 200g shallots , peeled
• 2 tsp each ground coriander, cumin, ginger and paprika
• 600ml vegetable stock
• 2 tsp clear honey
• juice 1 lemon
• 6 small, firm clementines , peeled
• 3 tbsp chopped coriander
• 2 tbsp toasted sesame seeds

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Difficulty and servings

Serves 6

Preparation and cooking times

Prep 15 mins

Cook 2 hrs min 2 hrs 15 mins

Ingredients

• 6 duck legs
• 200g shallots , peeled
• 2 tsp each ground coriander, cumin, ginger and paprika
• 600ml vegetable stock
• 2 tsp clear honey
• juice 1 lemon
• 6 small, firm clementines , peeled
• 3 tbsp chopped coriander
• 2 tbsp toasted sesame seeds

Per serving

437 kcalories, protein 48g, carbohydrate 9g, fat 23 g, saturated fat 6g, fibre 2g, salt 0.62 g

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