Duck and prune tagine
- 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.
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Serves 6 -
Hands-on time 30 min. Simmering time 3 hours
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.
Nutrition
- 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.