Duck Tagine





30 min


2 hr 30 min


Like 24


  • 6 ‏Duck legs
  • 200 grams ‏Shallots, peeled
  • 2 tsp ‏Ground coriander
  • 2 tsp ‏Cumin
  • 2 tsp ‏Ginger
  • 2 tsp ‏Paprika
  • 600 ml ‏Vegetable stock
  • 2 tsp ‏Clear honey
  • ‏Juice 1 lemon
  • 6 ‏Small, firm clementines, peeled
  • 3 tbsp ‏Chopped coriander
  • 2 tbsp ‏Toasted sesame seeds
  1. Preheat the oven to 190°C.
  2. Season the duck legs with salt and place on a large baking tray. Keep in the oven and roast for about 45 minutes.
  3. Transfer the baked duck legs into a platter and add about 3 tbsp of duck fat into a large pan. Leave the remaining duck fat for later use.
  4. Sauté the onions until tender, add the spices and combine well. Mix in the honey, lemon juice, stock, salt and pepper and allow to simmer for a while.
  5. Place the roasted duck legs on the surface, cover with lid and allow to cook over a medium heat. Leave for 1 – 1 1/2 hours until the meat is cooked and tender.
  6. Add 1 tbsp of remaining duck fat into a frying pan and heat well. Add the clementines and temper until slight brown. Mix the fried clementines to the duck and cook for about 15 minutes.
  7. Serve with couscous and garnish with coriander and sesame seeds.


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