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

Fresh Duck Legs

Method

1. Heat a fry pan and season the duck legs with a little salt and pepper.
2. Place skin side down in the fry pan and allow to brown turn over and cook for one minute.
3. Remove from the pan and place into the tangine or oven dish.
4. 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.
5. Add the carrot and the Ras el hanout allow to cook for a couple of minutes.
6. Add the bay leaf apricots and stock and bring to the boil.
7. 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.
8. When cooked remove from the oven skim off any excess duck fat that may have come to the top.
9. Scatter chopped pistachio nuts, pomegranate seeds and coriander leaves over the top.
10. 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.

Or try these similar recipes

Aromatic Red Curry of Duck with Sweet Potatoes and Snow Peas

Confit Duck, Lentils, Fig and Vincotto

Duck Omelette

Products used

Fresh Duck Legs

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