Duck, olive and date tagine
These tagines (named after the earthenware pot in which they are traditionally cooked) are just a guide for you to start playing with Moroccan flavours. They're perfect served with steamed couscous.
Ingredients
6 duck legs
1 cup chermoula (see below)
1 red onion, sliced into 6 wedges
2 carrots, cut into 4cm long pieces
1 medium yam, peeled and cut into 4cm-long pieces
30 green beans
12 whole almonds, skin removed
sea salt
extra virgin olive oil
2 tbsp honey
juice of 1 lemon
8 fresh dates, pitted
1 small handful large green olives, pitted
rind of ¼ preserved lemon, finely sliced
2 tbsp chopped coriander leaves
2 tbsp chopped flat leaf parsley
CHERMOULA
1 red onion, roughly chopped
4 garlic cloves, roughly chopped
90g coriander (including stalks), washed and roughly chopped
150g flat-leaf parsley (including stalks), washed and roughly chopped
1 heaped tsp sea salt
1 tbsp ground cumin
1 tbsp ground coriander
1½ tbsp ground chilli
1 tbsp ground turmeric
2 tsp sweet paprika
1½ tbsp ras el hanout
185ml extra virgin olive oil
juice of 1 lemon
Method
Put the chermoula ingredients in a food processor, except oil and lemon juice. Process for one minute, and then slowly pour in oil until a thick paste forms. If making ahead of time, refrigerate chermoula until ready to use.
Put duck legs on a chopping board and cut in half so you have thighs and drumsticks.
Combine duck pieces with chermoula, onion, carrot, yam, beans, almonds and a little sea salt in a bowl. Leave to marinate for about for about 1 hour.
In a tagine or a large saucepan with a tight-fitting lid, heat a little extra virgin olive oil.
Add duck, vegetables and any marinade to pan and settle the pieces down reasonably flat. Half cover with water, add honey and lemon juice and cover with lid. Reduce heat to a very gentle simmer.
After about 30 minutes, remove lid and turn the ingredients over carefully. Add dates and olives, cover the pan again and cook for a further 30 minutes; by this stage everything should be tender.
Remove the tagine or pan from the heat, and serve tagine from tagine or pan you cooked it in, spoon onto a large platter or divide among plates with 3 duck pieces per person. Just before serving, sprinkle with chopped lemon rind and fresh herbs.
Appears in these collections
The best recipes from Australia's leading chefs straight to your inbox.
Sign up
