Spiced duck & date tagine

Spiced duck & date tagine

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(14 ratings)

Prep: 15 mins Cook: 5 hrs, 20 mins


Serves 6

Duck legs are stewed in a slow cooker with rich Moroccan spices until meltingly tender - serve over fluffy couscous or rice

Nutrition and extra info

  • Freezable
  • Gluten-free

Nutrition: per serving

  • kcal527
  • fat20g
  • saturates3g
  • carbs30g
  • sugars27g
  • fibre5g
  • protein53g
  • salt0.5g
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  • 2 tsp sunflower oil
    Sunflower oil

    Sunflower oil

    Sunflower oil is made from pressing sunflower seeds and extracting the oil. It's usually…

  • 6 duck leg, skin removed
  • 1 large onion



    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 2 garlic cloves
  • 1 red chilli, deseeded
  • thumb-sized piece of ginger, peeled



    Mainly grown in Jamaica, Africa, India, China and Australia, ginger is the root of the plant. It…

  • 1 tbsp cumin



    An aromatic spice native to eastern Mediteranean countries and Upper Egypt. This warm,…

  • 1 tbsp coriander
  • 1 tbsp cinnamon



    A fragrant spice which comes from the inner bark of a tropical tree. When dried, it curls into…

  • 1 tsp ground ginger
  • 2 preserved lemons, halved, pulp and pith scooped out and discarded
  • 200g dates



    Dates are one of the oldest cultivated fruits - it's thought that they were a staple part of…

  • 400ml passata
  • 100g blanched almonds, very roughly chopped
  • mint leaves, to serve



    There are several types of mint, each with its own subtle difference in flavour and appearance.…

  • couscous, to serve



    Consisting of many tiny granules made from steamed and dried durum wheat, couscous has become a…


  1. Heat the slow cooker on Low. Meanwhile, heat the oil in a frying pan and brown the duck legs in batches until golden. When all the legs are done place in the slow cooker. While you’re browning the duck, put the onion, garlic, chilli, ginger, spices and preserved lemon in a food processor and blitz to a chunky paste. Tip the paste into the hot pan and cook for 5 mins to soften. Meanwhile, add half the dates to the processor with 200ml water, and blitz until smooth. Cut the remaining dates into chunky pieces. Tip the onion paste and all the dates into the slow cooker, add the passata, season, stir, cover with the lid and cook for 5 hrs (or up to 7).

  2. Scatter the almonds into the tagine and stir. Serve with couscous, scattered with mint leaves.

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Comments, questions and tips

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Brian 44
17th Feb, 2018
Delicious! didn't have preserved lemon so put pulp and juice in paste and cooked the peel with the rest, doubled sauce and just had it with vegetables
5th Dec, 2016
Chucked in some allspice in lieu of cumin and didn't include the chillies; food blender was broken so just chopped things up pretty small and threw it all together - didn't matter one bit because this recipe is so rich and delicious... perfect if you have time the day before but just want to help yourself to a warming dish the next day. Would 100% recommend
4th Dec, 2016
This was delicious and so easy in the slow-cooker. Skinning the legs was a bit fiddly but was worth it. I added a teaspoon if harissa paste as I felt it needed a bit more flavour and the end result scored 8.5/10. I served it with herby couscous. We would eat it again for sure
10th Jan, 2016
This is really delicious. Probably took a little longer than I would normally spend on slow cooker recipes (skinning the duck does take a while as another reviewer said) but totally worth it. I did six at once and then froze two batches of two. They defrosted and reheated really well. Will need to make it again soon as I don't know what else I'll be using preserved lemons with otherwise...
9th Jan, 2016
Just had this for dinner and it was delicious. Only made two duck legs but kept the sauce ingredients the same quantity. Worked well and lots of extra yummy sauce to eat with the couscous. Added a sprinkling of pomegranate seeds for colour. Will definitely make this again
31st May, 2015
Just made this for some friends. Very yummy with lots of flavour. Will definitely make again. I couldn't find preserved lemons but tasted fine without. Next time I'll leave extra time for removing the duck skin as this was pretty tricky.
2nd Feb, 2015
well worth the time and effort really lovely
28th Oct, 2014
We've just enjoyed the date tagine which was gorgeous. Full of the flavour as described and the duck really was melting off the bone. It won't be the last I'll serve it up either. A wonderful meal to come back home to after a long day in the office using the slow-cooker. Cooked in 5 hours and served with herby couscous.
17th Jan, 2020
Would there be any problem with using skinned duck breasts rather than legs for this?
CassieBest's picture
20th Jan, 2020
Hi Cazcazt, I'd recommend using duck legs if you can. Duck breast (excluding the skin) is very lean so will dry out if cooked for a long time. If you want to use duck breast, I would pan fry it and simply serve it with the sauce. Cassie (Senior Food Editor, BBC Good Food)
9th Dec, 2016
Will this work with lamb instead of duck?
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