Duck tagine with clementines

Duck tagine with clementines

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(13 ratings)

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

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

Nutrition and extra info

  • Freezable

Nutrition: per serving

  • kcal437
  • fat23g
  • saturates6g
  • carbs9g
  • sugars7g
  • fibre2g
  • protein48g
  • salt0.62g
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  • 6 duck legs



    Rich and full of flavour, duck meat is extremely nutritious, with high levels of protein, B…

  • 200g shallot, peeled



    Related to the onion (as opposed to being a younger version of it), shallots grow in clusters at…

  • 2 tsp each ground coriander, cumin, ginger and paprika



    A spice that's central to Hungarian cuisine, paprika is made by drying a particular type of…

  • 600ml vegetable stock
  • 2 tsp clear honey



    Honey is made by bees from the nectar they collect from flowers. Viscous and fragrant, it's…

  • juice 1 lemon



    Oval in shape with a pronouced bulge on one end, lemons are one of the most versatile…

  • 6 small, firm clementines, peeled



    The smallest and sweetest variety of tangerine is sweet and tangy, contains no seeds and is…

  • 3 tbsp chopped coriander
  • 2 tbsp toasted sesame seeds


  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.

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Comments, questions and tips

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14th Mar, 2014
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
29th Mar, 2013
Great recipe, used duck breast, very tasty
15th Apr, 2012
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.
6th Oct, 2011
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.
17th Jun, 2009
would it be possible to cook this dish in a tagine?
15th Feb, 2009
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
5th Jan, 2008
Served this with bean casserole when friends visited - lovely weekend evening meal that everyone enjoyed - even eaten willingly by two teenagers!!
1st Jan, 2008
I've made this twice and the second time I too reduced the sauce and would agree that it was an improvement.
31st Dec, 2007
I would put a little less paprika in next time. I reduced the sauce at the end and would recommend this.
5th Dec, 2007
Great recipe! A bit of a change from the usual duck recipe the spices work well. Its worth a try!


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