DUCK TAGINE WITH CLEMENTINES

Duck tagine with clementines image

Duck goes really well with Moroccan spicing and the sweet flavous of honey and fresh fruit as you'll discover with this vibrant tagine

Provided by Mary Cadogan

Time 2h

Number Of Ingredients 9

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Ingredients

6 duck legs
200g shallot , peeled
2 tsp each ground coriander, cumin, ginger and paprika
600ml vegetable stock
2 tsp clear honey
juice 1 lemon
6 small, firm clementines , peeled
3 tbsp chopped coriander
2 tbsp toasted sesame seeds

Steps:

Heat oven to 190C/fan 170C/gas 5. Put the duck legs in one layer in a large roasting tin or two smaller ones. Sprinkle with salt, then roast for 45 mins. Remove the duck legs to a dish and spoon 3 tbsp of the duck fat into a large, wide pan (reserve the remainder of the duck fat).
Add the shallots and fry briefly until just starting to colour. Sprinkle in the spices and mix well. Add the stock, honey, lemon juice, salt and pepper, and bring to the boil. Sit the duck legs on top, cover tightly and cook over a gentle heat for 1-1¼ hrs until the meat is very tender.
Meanwhile, heat 1 tbsp of the duck fat in a frying pan, add the clementines and fry all over until glistening and starting to brown. Add to the pan with the duck and cook for a further 15 mins, then sprinkle with coriander and sesame seeds. This dish goes really well with couscous.

Nutrition Facts : Calories 437 calories, Fat 23 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 9 grams carbohydrates, Sugar 7 grams sugar, Fiber 2 grams fiber, Protein 48 grams protein, Sodium 0.62 milligram of sodium