Duck Tagine
Tagine refers to the type of dish used to cook this type of meal it is a round earthenware dish with a conical lid that is placed on top of an open flame and allowed to cook long and slow. Using an ovenproof dish with a lid will yield the same results.
Ingredients
4 x Luv-A-Duck, Duck Legs
2 garlic cloves
1 onion large, diced
1 carrot large, diced
2 tsp ras el hanout
1/2 cup pitted olives
1 slice of preserved lemon
2 tsp pistachio nuts
1 pomegranate – seeds
1 bay leaf
8 dried apricots, sliced
2 cups Luv-A-Duck duck stock
Fresh coriander leaves to garnish
Products used
Method
- Heat a fry pan and season the duck legs with a little salt and pepper.
- Place skin side down in the fry pan and allow to brown turn over and cook for one minute.
- Remove from the pan and place into the tangine or oven dish.
- Pour off excess duck fat, put the pan back onto the heat and add the garlic and onions to the pan and allow to cook for 1 – 2 minutes.
- Add the carrot and the Ras el hanout allow to cook for a couple of minutes.
- Add the bay leaf apricots and stock and bring to the boil.
- Pour over the duck legs and cover and place and scatter the olives and preserved lemon then into the oven for 1 1/2 hours at 180C.
- When cooked remove from the oven skim off any excess duck fat that may have come to the top.
- Scatter chopped pistachio nuts, pomegranate seeds and coriander leaves over the top.
- Serve with cous cous and flat bread.
Chef’s tips
Place the whole tagine pot in the middle of the table (place a heat resistant board underneath) with the cous cous and flatbread and let everyone serve themselves.