Duck tagine with clementines

Duck tagine with clementines

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(11 ratings)

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Cooking time

Prep: 15 mins Cook: 2 hrs - 2 hrs, 15 mins

Skill level

Moderately easy

Servings

Serves 6

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

Nutrition and extra info

Additional info

  • Freezable
Nutrition info

Nutrition per serving

kcalories
437
protein
48g
carbs
9g
fat
23g
saturates
6g
fibre
2g
sugar
7g
salt
0.62g

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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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.

Recipe from Good Food magazine, November 2007

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Comments

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reevey's picture
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Great recipe, bags of flavour and loved the clementines. I was generous with the spicing but we felt it needed a bit more next time. I used duck legs and halved the liquid for two of us, but found there wasn't a lot of it at the end so will use more next time. Great with herby couscous

julieaucott's picture

Great recipe, used duck breast, very tasty

bezann1's picture
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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.

danicquinn's picture
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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.

holmfirth's picture

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

chishill's picture
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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

iancan's picture

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

snowdrop08's picture
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I've made this twice and the second time I too reduced the sauce and would agree that it was an improvement.

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

emma4462's picture
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Great recipe! A bit of a change from the usual duck recipe the spices work well. Its worth a try!

nelson61's picture
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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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