This is a recipe for the slow cooker, which is an essential piece of equipment for me. I love dishes that you can spend 10 minutes preparing in the morning and when you get home, dinner is waiting for you.
We live in an apartment building and I can’t count the amount of times Kieran and I have come out of the lift on the way home from work and he’s said ‘Oooh smells like someone is cooking something nice’ and when we open our front door it turns out that it’s us.
This is one of those dishes. The tagine itself cooks all day and when you get home all you have to do is prepare cous cous, which takes minutes.
As usual, my presentation skills have let me down here, but I promise this tastes great.
Finding the preserved lemons was a faff, but it’s worth including them to get the full flavour out of this recipe.
Recipe from BBC Good Food
I was only cooking for two (and I have a small slow cooker), so I divided the below ingredients by three to make enough for two.
- Cals per portion; 527
- Carbs per portion: 30g
- 2 tsp sunflower oil
- 6 duck legs, skin removed
- 1 large onion
- 2 garlic cloves
- 1 red chilli, deseeded
- thumb-sized piece of ginger, peeled
- 1 tbsp cumin
- 1 tbsp coriander
- 1 tbsp cinnamon
- 1 tsp ground ginger
- 2 preserved lemons, halved, pulp and pith scooped out and discarded
- 200g dates
- 400ml passata
- 100g blanched almonds, very roughly chopped
- mint leaves, to serve
- couscous, to serve
- Heat the slow cooker on Low. Meanwhile, heat the oil in a frying pan and brown the duck legs in batches until golden. When all the legs are done place in the slow cooker. While you’re browning the duck, put the onion, garlic, chilli, ginger, spices and preserved lemon in a food processor and blitz to a chunky paste. Tip the paste into the hot pan and cook for 5 mins to soften. Meanwhile, add half the dates to the processor with 200ml water, and blitz until smooth. Cut the remaining dates into chunky pieces. Tip the onion paste and all the dates into the slow cooker, add the passata, season, stir, cover with the lid and cook for 5 hrs (or up to 7).
- Scatter the almonds into the tagine and stir. Serve with couscous, scattered with mint leaves.