This recipe is deliciously fruity and fragrant, capturing a blend of Eastern European and Moroccan flavours. It's brilliantly Paleo as well, as all the cooking is done in the fat that is released naturally from the duck legs!
Fragrant Citrus Duck Tagine
A deliciously fruity and fragrant duck tagine that captures a blend of Eastern European and Moroccan flavours. This paleo-friendly dish is cooked entirely in the natural fat released from the duck legs.
Servings: 4 Serves
Calories: 500kcal
Cost: $40
Equipment
- Large heavy-based frying pan
- Tagine or ovenproof dish with lid
Ingredients
- 4 free-range duck legs
- 3-4 medium shallots finely chopped
- 2 tsp cumin
- 2 tsp coriander
- 1 tsp paprika
- 1 tsp ginger
- 1 tsp cinnamon
- 500 ml vegetable stock
- Juice and zest of 1 lemon
- Juice and zest of 1 orange
- 1 tbsp raw honey
- Fresh chopped coriander to serve
- Salt and pepper to taste
Instructions
- Preheat the Oven: Preheat the oven to 180C / 350F / Gas Mark 4.
- Brown the Duck Legs: Heat a large heavy-based frying pan over high heat. Pan fry the first two duck legs for 2-3 minutes on each side until browned. Reserve the fat, then repeat with the other two, keeping the duck fat in the pan this time when finished. Arrange the duck legs side by side in a large tagine or ovenproof dish.
- Sauté the Shallots: Lower the heat on the frying pan. Add the shallots and fry gently in the duck fat for 5 minutes. Add the reserved duck fat back to the pan, along with the spices. Cook for a further 2 minutes until really fragrant.
- Prepare the Sauce: Pour in the vegetable stock, lemon juice and zest, and orange juice and zest. Stir in the honey, then pour all of the liquid over the duck legs to fill the tagine.
- Cook in the Oven: Cover the tagine with the lid and place in the oven for 1 hour and 15 minutes.
- Serve: Remove from the oven, and serve immediately with fresh chopped coriander on top. Season with salt and pepper to taste.
Notes
- Serve with a side of cauliflower rice or steamed vegetables for a complete meal.
- The longer the duck cooks, the more tender it will become, so feel free to extend the cooking time if desired.
- Adjust the amount of honey based on your sweetness preference.
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I tried the Fragrant Citrus Duck Tagine for a dinner party and it was a huge success! The duck was incredibly tender, and the combination of Moroccan and Eastern European spices made it so flavorful. The citrus zest added a lovely fresh note that balanced the richness of the duck perfectly. I served it with a side of cauliflower couscous, which complemented the dish really well. Highly recommend this recipe for anyone looking to impress their guests!