A beautiful duck tagine recipe. Served with vegetables and couscous this flavourful dinner is to die for.
Serves: 4
INGREDIENTS
4 duck legs – thigh and drumstick
Chermoula paste
1 small onion, roughly chopped
2 cloves garlic, crushed
2 teaspoons each ground paprika and cumin
½ teaspoon ground cinnamon
zest and juice 1 lemon
¼ cup each tightly packed coriander and flat-leaf parsley, stalks and leaves, roughly chopped
sea salt and freshly ground pepper
To cook
1 tablespoon tomato paste
2 tablespoons honey
2 cups chicken stock
4 medium carrots, peeled, cut into thick batons
1 cup large green olives
To finish
½ cup skin-on almonds, roasted and roughly chopped
¼ cup mint
METHOD
Preheat the oven to 180˚C.
Chermoula: Place all the ingredients in a food processor and process to a paste. Season.
Pat the duck dry with kitchen towels and season all over. Heat a large ovenproof casserole dish over a medium heat and sauté the duck, skin side down until a good golden colour. Transfer the duck to a plate. Drain off the fat, leaving 2 tablespoons in the pan. Reserve the excess duck fat.
Add the chermoula paste and cook gently for 3-4 minutes, stirring frequently. Add the tomato paste and honey and cook for 1 minute.
Stir in the stock, then the duck with any resting juices, turning to coat in the sauce. Have the duck skin side up in the pan. Nestle the carrots and olives in the sauce.
Place a piece of crumpled baking paper over the meat then cover tightly with a lid. Braise for 1 hour, stirring once during cooking.
To serve: Transfer the duck and sauce to a serving dish and surround with the carrots and olives. Scatter with the almonds and mint. Serve with Pumpkin Couscous with Date and Pomegranate Chutney.
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Issue 128
This winter issue of dish is about comfort and connection. Celebrating the best of New Zealand and Australian produce, it brings together recipes from some of our most-loved chefs, including Moroccan Chicken Soup, Mint-glazed Roasted Leg of Lamb, Slow Cooker Braised Red Wine and Miso White Chocolate Cheesecake. Find plenty to carry you through the colder months, from flaky sausage rolls and mushroom pie, to soul-soothing pasta, nostalgic baking, weekend market inspiration and dinner party menus. There’s a spotlight on the Outstanding Food Producer Awards, recipes from Caroline Griffiths’ Midnight Spaghetti, and a deep dive into the difference between Kiwi syrah and Aussie shiraz.