Recipe Sections
4-6
Tagine refers to the traditional dish used to cook this type of meal, using an ovenproof dish will yield the same result.
4 Luv-a-Duck raw duck legs
2 garlic cloves, chopped
1 onion large, peeled and diced 1cm
1 carrot large, peeled and diced 1cm
Chermoula paste (see recipe below)
1 bay leaf
8 dried apricots, sliced
2 cups Luv-a-Duck duck stock
1/2 cup pitted olives
1 slice preserved lemon rind
Chermoula paste (combine all ingredients in a bowl):
2 garlic cloves, chopped
1/2 cup flat leaf parsley leaves, chopped
3/4 cup coriander leaves, chopped
1 tablespoon fresh lemon juice
1 tablespoon ground cumin
1 tablespoon ground sweet paprika
1 tablespoon ground turmeric
1 teaspoon ground chilli powder, or to taste
150ml extra virgin olive oil
1 teaspoon sea salt
To serve:
2 teaspoons pistachio nuts, chopped
Seeds of 1 pomegranate
Coriander
1. Season the duck legs with salt and pepper. Place the duck legs skin side down in a heated frypan, allow to brown, turn over and cook for a further minute.
2. Remove the duck legs from the pan and place into a tagine or oven dish and cover.
3. Pour excess duck fat from the frypan, add the garlic and onions and cook for 1-2 minutes.
4. Add the carrot and chermoula paste, allow to cook for a couple of minutes.
5. Add the bay leaf, apricots and stock and bring to the boil.
6. Pour over the duck legs, add the olives and preserved lemon. Cover and cook at 180C for 1.5 hours.
7. Scatter chopped pistachio nuts, pomegranate seeds and coriander leaves over the top and serve.
8. This dish improves with time, so if possible cook the day before and reheat in the oven for 30-40 mins at 180C.