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Duck and prune tagine

By: Pollyanna Coupland
Food producer, delicious.

Published: 4 Oct 24
Updated: 4 Oct 24

Duck legs are the ultimate choice for low-and-slow cooking, as they become fall-apart tender with ease. What’s more they’re flavoursome enough to stand up to lots of spices. It’s also a beautiful meat to match with fruit, which this tagine effortlessly proves.

This recipe can be made ahead and frozen – see the tips below. Discover more brilliant batch cooking recipes.

Easy
October 2024

Test kitchen approved

Serves 6
Hands-on time 30 min. Simmering time 3 hours

This recipe can be made ahead and frozen – see the tips below. Discover more brilliant batch cooking recipes.

Nutrition: Per serving (without rice)

Calories: 739kcals
Fat: 47g (12g saturated)
Protein: 38g
Carbohydrates: 35g (22g sugars)
Fibre: 10g
Salt: 3.3g

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Before you start

As long as you have a big enough pan, you can double the quantities – just allow a little more simmering time.

To make ahead, make to the end of step 3, then cool completely. Cover and keep in the fridge for up to 3 days, or in the freezer for up to 3 months. Defrost and reheat, adding a splash of water to the pan as you do so.

Before you start

As long as you have a big enough pan, you can double the quantities – just allow a little more simmering time.

Ingredients

2 tbsp olive oil
2 cinnamon sticks
3 red onions, finely sliced
5 garlic cloves, finely sliced
2 tbsp harissa
4 tbsp ras el hanout
2 tsp ground ginger
4 large duck legs
1 litre chicken stock
2 x 400g tins chopped tomatoes
2 preserved lemons
400g tin chickpeas, drained
150g pitted kalamata olives
200g soft pitted prunes

To serve

15g coriander, chopped
15g parsley, chopped
2 tbsp toasted flaked almonds
Pomegranate seeds
Cooked rice

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Method

Pour the oil into a heavy-based pan or casserole over a medium heat, then add the cinnamon sticks followed by the onions, garlic and a pinch of salt. Cook for about 5 minutes until the onions are just starting to soften, then add the harissa, ras el hanout and ground ginger. Stir for another minute.#
Add the duck legs, then cover with the stock and tinned tomatoes. Quarter the preserved lemons and scrape out the flesh, reserving half of it, then finely chop the peel and add the reserved flesh and peel to the pan. Leave to cook over a low heat, uncovered, for 2 hours.
Carefully remove the duck legs from the pan and use a fork to pull the meat from the bones – it should come away easily. Discard the bones and skin, then return the meat to the pan. Add the chickpeas, olives and prunes and cook for a further 1 hour.

Serve the tagine sprinkled with the chopped herbs, flaked almonds and pomegranate seeds, with rice on the side.

Recipe from October 2024 Issue

Nutrition

Nutrition: per serving

Calories: 739kcals
Fat: 47g (12g saturated)
Protein: 38g
Carbohydrates: 35g (22g sugars)
Fibre: 10g
Salt: 3.3g

delicious. tips

Make to the end of step 3, then cool completely. Cover and keep in the fridge for up to 3 days, or in the freezer for up to 3 months. Defrost and reheat, adding a splash of water to the pan as you do so.