Spiced duck and date tagine

When I’m busy, I love quick, easy and tasty foods. A bit of browning of meat and some light chopping and let the slow cooker do the work! 


2 tsp sunflower oil

6 duck legs, skin removed

1 large onion

2 garlic cloves

1 red chilli, deseeded

thumb-sized piece of ginger, peeled

1 tbsp cumin

1 tbsp coriander

1 tbsp cinnamon

1 tsp ground ginger

2 preserved lemons, halved, pulp and pith scooped out and discarded

200g dates

400ml passata

100g blanched almonds, very roughly chopped

mint leaves, to serve

couscous, to serve


Heat the slow cooker on Low. Meanwhile, heat the oil in a frying pan and brown the duck legs in batches until golden. When all the legs are done place in the slow cooker. While you’re browning the duck, put the onion, garlic, chilli, ginger, spices and preserved lemon in a food processor and blitz to a chunky paste. Tip the paste into the hot pan and cook for 5 mins to soften. Meanwhile, add half the dates to the processor with 200ml water, and blitz until smooth. Cut the remaining dates into chunky pieces. Tip the onion paste and all the dates into the slow cooker, add the passata, season, stir, cover with the lid and cook for 5 hrs (or up to7 hours)

Scatter the almonds into the tagine and stir. Serve with couscous, scattered with mint leaves.

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