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Duck tagine with clementines

Duck tagine with clementines

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Rating: 5 out of 5.14 ratings
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  • Preparation and cooking time
    • Prep:
    • Cook: -
  • More effort
  • 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

  • Freezable
Nutrition: per serving
HighlightNutrientUnit
kcal437
fat23g
saturates6g
carbs9g
sugars7g
fibre2g
protein48g
low insalt0.62g
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Ingredients

Method

  • STEP 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).

  • STEP 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.

  • STEP 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 TIPS
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.

Goes well with

Recipe from Good Food magazine, November 2007

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Overall rating

Rating: 5 out of 5.14 ratings
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