Duck with Clementines Tagine





15 min


2 hr


Like 18


  • 5 pieces ‏Duck legs, trimmed and cleaned
  • 2 ‏Medium onions, quartered
  • 2 tsp ‏Coriander seed, ground
  • 2 tsp ‏Cumin seed ground
  • 2 tsp ‏Ginger
  • 2 tsp ‏Paprika, ground
  • 2 cups ‏Vegetable stock
  • 3 tsp ‏Honey
  • 1 ‏Lemon, juiced
  • 5 ‏Small clementines, peeled
  • 1/4 cup ‏Cilantro, chopped
  • 1 tbsp ‏Sesame seeds
  1. Preheat your oven to 350°F. Arrange your duck legs in a sheet pan and season with salt. Roast in your preheated oven for 45 minutes to 1 hour then set aside.
  2. With the duck fat drippings, sauté in a pan the onions for 1 minute then add in the spices, stock, lemon juice, honey and season to taste with salt and pepper then bring to boil.
  3. Place back your duck legs once the stock has boiled and cover to cook for another hour until duck is tender.
  4. In a separate pan, panfry your clementines until well browned and transfer in the duck mixture to finish.
  5. Serve with some chopped coriander and sesame seeds. You may also pair this dish with couscous if you like.

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