Moroccan Duck Tagine

Serves 4
Time 2 hours


5 duck legs
Salt to taste
1 large brown onion, diced
2 sticks celery, roughly chopped
2 carrots, roughly chopped
2 bay leaves
2 cloves
1 cinnamon quill
5 cardamom pods
1 tbsp ground dried ginger
1 tbsp paprika
2 tsp ground cumin
Pinch saffron threads
4 cloves garlic, grated
1 tsp fresh turmeric, grated
1 tsp fresh ginger, grated
Zest and juice of 1 orange
Zest and juice of 1 lemon
2 tbsp parsley, chopped
2 tbsp coriander, chopped
2 tbsp preserved lemon, chopped
2 cups chicken (or duck) stock
700ml tomato passata
1 cup pitted Kalamata olives
1 400g tin chickpeas, rinsed and drained

Parsley, dressed with olive oil, lemon juice and sumac, to serve
Cooked couscous, to serve


Season the duck legs with salt and pepper. Place into a large non-stick frypan over high heat, skin side down, and fry for about 5-8 minutes until golden. Flip the legs over and repeat on the other side.

In another hot large saucepan or casserole dish (with a lid), add the olive oil, onion, celery, carrots, bay leaves, cinnamon, cloves, cardamom pods, dried ginger, paprika, and cumin. Stir to combine and cook for a couple of minutes until the spices are fragrant and the onion has softened. Add the saffron and grated garlic, turmeric and ginger, as well as the orange and lemon zests. Stir well.

Once the spices and onion have sweated off a little, stir through the parsley, coriander and chopped preserved lemon. Pour in the stock, passata and lemon and orange juices, then place the seared duck legs and their pan juices on top. Scatter over the olives and chickpeas, and allow it to come up to a simmer. Reduce the heat to low, cover with a lid, and leave to cook for 1-1.5 hours.

After 1.5 hours, the duck should be tender and almost falling off the bone. Serve it alongside some dressed parsley and couscous.