Duck tagine with clementines

Duck tagine with clementines

Duck goes really well with Moroccan spicing and the sweet flavous of honey and fresh fruit as you'll discover with this vibrant tagine

Difficulty and servings

Moderately easy

Serves 6

Preparation and cooking times

Preparation time

Prep 15 mins

Cook time

Cook 2 hrs - 2 hrs 15 mins

Freezable

Method

  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.
Try

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, sugar 7g, salt 0.62 g

Recipe from Good Food magazine, November 2007.

Try 3 issues of Good Food magazine for £3 - subscribe now!

Latest comments and suggestions

  • Binder photo Lekker

    17 November 2007

    Lekker rated and commented on this recipe

    5 stars

    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.

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

  • Binder photo EMMA4462

    05 December 2007

    EMMA4462 rated and commented on this recipe

    4 stars

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

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

  • Binder photo Wilkin

    30 December 2007

    Wilkin rated this recipe

    5 stars

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

  • Binder photo MadameH

    31 December 2007

    MadameH rated and commented on this recipe

    4 stars

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

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

  • Binder photo Louise

    01 January 2008

    Louise rated and commented on this recipe

    4 stars

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

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

  • Binder photo 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!!

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

  • Binder photo Alberta

    27 January 2008

    Alberta rated this recipe

    4 stars

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

  • Binder photo WILLLOUGHBY

    15 February 2009

    WILLLOUGHBY rated and commented on this recipe

    4 stars

    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

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

  • Binder photo yummie

    17 June 2009

    yummie commented on this recipe

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

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

  • Binder photo danicquinn

    06 October 2011

    danicquinn rated and commented on this recipe

    5 stars

    Lovely dish. Freezes well - we put it in a freezer bag in a tupperware so it would freeze in a more 'convenient' shape to store. It recooked well and is nice with garlic-butter tagliatelle and broccoli with crumbs/nuts.

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

  • Binder photo bezann

    15 April 2012

    bezann rated and commented on this recipe

    5 stars

    Exceedingly tasty. I used duck breasts and reduced the sauce by boiling rapidly for the last 15-20 minutes. I served with saute potatoes and roasted tomatoes in balsamic vinegar. Well recommended.

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

  • Binder photo crescent9

    29 March 2013

    crescent9 commented on this recipe

    Great recipe, used duck breast, very tasty

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

Leave a comment or suggestion

You must sign in or register to leave a comment.

Sign in / Register

Difficulty and servings

Moderately easy

Serves 6

Preparation and cooking times

Preparation time

Prep 15 mins

Cook time

Cook 2 hrs - 2 hrs 15 mins

Freezable

Ingredients

Print this recipe
Add to your binder

Per serving

437 kcalories, protein 48g, carbohydrate 9g, fat 23 g, saturated fat 6g, fibre 2g, sugar 7g, salt 0.62 g

Advertisement

Your binder

Here are three other great reasons why to sign up:

  • You get an online binder, where you can store all your favourite recipes and create menus.
  • You can add your own recipes to this site for others to try; plus, rate and make comments on recipes, and share your views on our blog.

Follow Good Food

Advertisement

All about Good Food

Magazine

Good Food Magazine

Subscribe to Good Food magazine - enjoy 100+ triple-tested recipes delivered to your door, every month.

Order today, and receive your first 3 issues for just £3

On TV

Foodie TV

See your favourite chefs on Sky Channel 247, Virgin TV 260 and find their recipes at goodfoodchannel.co.uk.

Good Food Apps

Good Food Apps

For Good Food on the go, download our apps to your phone or portable device.
Find out more here

Buy ingredients

With just one click, the full list of recipe ingredients will be put into a basket at your choice of provider. Choose from:

mySupermarket Compare prices and choose a retailer you wish to buy them from.

Ocado Let Ocado deliver all you need for this recipe, right to your door

Tesco Buy all the ingredients from our recipes through your Tesco online shop.

new

Asda Shop with Asda? You can now buy ingredients for our recipes via your Asda online shop.

In association with the above providers. Terms and conditions apply.

Close