Name: Duck Tagine
Prep time: 20 min
Cook time: 1 h 30 min
Total time: 1 h 50 min
Yield: Serves 4
Ingredients: 1 tbsp fennel seeds; 1 tbsp olive oil, if needed; 2 garlic cloves, finely chopped; 1 onion, thinly sliced; 125 ml/4 fl oz/½ cup dry white wine; a pinch of dried chilli flakes, or to taste; 400 g/14 oz/scant 12/3 cups tinned chopped tomatoes; 2 tsp ground coriander; 12 pitted prunes; 2 long strips of orange rind, pith removed; pine nuts, toasted, to serve; cooked couscous, to serve; chopped coriander leaves, to serve; 1 tbsp dried thyme; 1 courgette, halved lengthways and thinly sliced; 100 g/3½ oz cooking chorizo, skinned and sliced; salt and freshly ground black pepper; 2 tbsp freshly squeezed orange juice, or to taste (optional); 4 duck legs, about 250 g/9 oz each, skin scored

Preparation info

Serves
4

Difficulty
Medium
Ready in
1 hr 50

Appears in

I Love My Slow Cooker

By Beverly LeBlanc

Published 2012

About

Ingredients

4 duck legs, about 250 g/9 oz each, skin scored
100

Method

Heat a heavy-based frying pan over a high heat. Add the duck legs, skin-side down, and fry for 3–5 minutes until the fat under the skin has melted into the pan. Use a slotted spoon to transfer the duck legs to the slow cooker as they brown.

Pour off any excess fat from the pan, leaving about 1 tablespoon