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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Ingredients

  • 6 duck legs
    Duck

    Duck

    duk

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

  • 200g shallot, peeled
    Shallot

    Shallot

    shal-lot

    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
    Paprika

    Paprika

    pa-preek-ah

    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

    Honey

    huh-nee

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

  • juice 1 lemon
    Lemon

    Lemon

    le-mon

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

  • 6 small, firm clementines, peeled
    Clementines

    Clementine

    kleh-men-tyne

    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

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.

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Comments, questions and tips

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nelson61
17th Nov, 2007
5.05
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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