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 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
- 500ml vegetable stock
- Juice and zest 1 lemon
- Juice and zest 1 orange
- 1 tbsp raw honey
- Fresh chopped coriander, to serve
Fragrant Citrus Duck Tagine How To:
1) Preheat the oven to 180C / 350F / gas mark 4
2) Heat a large heavy based frying pan to a high heat. You won’t need any oil here, as the duck legs will release their natural fat. Pan fry the first two duck legs for 2 – 3 minutes each side, until browned. Reserve the fat, then repeat with the other two – but keeping the duck fat in the pan this time when finished. Arrange side by side in a large tagine.
3) 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, then pour in the stock, lemon and orange (juice and zest). Stir in the honey, then pour all of the liquid over the duck legs to fill the tagine.
4) Cover the tagine with the lid, and place in the oven for an hour and 15 minutes. Remove, and serve immediately.