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Ingredients

Method

  • STEP 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).

  • STEP 2

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

RECIPE TIPS
USING THE OVEN

If you don’t have a slow cooker, this recipe can be cooked in the oven – follow step 1, then place in the oven for 4 hrs at 160C/140C fan/gas 3 until the duck is meltingly tender and the sauce is intensely flavoured. 

Goes well with

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A star rating of 4.3 out of 5.17 ratings
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