Duck tagine is a Moroccan-inspired dish that combines tender duck meat with a flavorful blend of spices, fruits, and vegetables. It’s a delightful twist on the traditional lamb tagine and makes for a memorable meal. Here’s a simple recipe to try at home.
Ingredients:
- 4 duck legs
- 2 tablespoons olive oil
- 1 large onion, chopped
- 3 cloves garlic, minced
- 1 teaspoon ground ginger
- 1 teaspoon ground cumin
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground turmeric
- 1/2 teaspoon ground coriander
- Pinch of saffron threads (optional)
- Salt and pepper to taste
- 1 tin of diced tomatoes
- 1 cup of chicken or vegetable broth
- 1/2 cup of dried apricots, halved
- 1/2 cup of pitted green olives
- Fresh cilantro, chopped, for garnish
- Cooked couscous or crusty bread, for serving
Instructions:
- Heat the olive oil in a large tagine or Dutch oven over medium-high heat. Season the duck legs with salt and pepper, then add them to the pot, skin side down. Cook until golden brown, about 5 minutes per side. Remove the duck legs from the pot and set aside.
- In the same pot, add the chopped onion and cook until softened, about 5 minutes. Add the minced garlic, ground ginger, ground cumin, ground cinnamon, ground turmeric, ground coriander, and saffron threads (if using). Cook for another 1-2 minutes, until fragrant.
- Return the browned duck legs to the pot. Add the diced tomatoes and chicken or vegetable broth. Stir to combine, then bring the mixture to a simmer. Cover and cook over low heat for 1.5 to 2 hours, or until the duck is tender and falls off the bone.
- Stir in the dried apricots and green olives. Continue to simmer, uncovered, for another 15-20 minutes, until the sauce has thickened slightly and the flavors have melded together.
- Garnish the duck tagine with chopped fresh cilantro. Serve hot with cooked couscous or crusty bread to soak up the delicious sauce.
