Duck Leg Tagine

banner

Preparation info

  • Makes

    6

    main-course servings
    • Difficulty

      Easy

Appears in

The Duck Cookbook

The Duck Cookbook

By James Peterson

Published 2003

  • About

Tagines are a kind of flavorful Moroccan stew often enhanced with dried fruits and almonds. To make a basic tagine, braise duck legs in broth or water, and then flavor the braising liquid with saffron, ginger, and ground coriander. You can also mimic the same effect by using slow-roasted duck legs and substituting duck or chicken broth for the braising liquid. Add slivered almonds, raisins, dried apricots, black olives, and if you have them, preserved lemons</