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Duck and Prune Tagine

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.

complex14 ingredients4 preparation steps
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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

Preparation

  1. 1Pour 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.#
  2. 2Add 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.
  3. 3Carefully 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.
  4. 4Serve the tagine sprinkled with the chopped herbs, flaked almonds and pomegranate seeds, with rice on the side.