As duck is still on special offer in Sainsbury’s I decided to make this recipe, which I found yesterday whilst looking for something to cook for Fig. Unfortunately Sainsbury’s is currently out of duck legs, which the recipe specified, but had a special offer on duck breasts, so I used them instead and simply reduced the cooking time a little. I also fiddled with the recipe a little by adding less stock and a tin of chopped tomatoes and some cherry tomatoes so I’ve written out my version, rather than the original version. I was initially sceptical about the use of clementines, but they really worked in the recipe. They go crispy and slightly caramelise which, along with the honey, gives the dish a sweetness which nicely complements the rich meatiness of the duck.
2 duck breasts
2 tablespoons of olive oil
10 medium sized shallots, peeled and cut in half
1½ teaspoons of ground coriander,
1½ teaspoons of cumin
1½ teaspoons of ginger
1½ teaspoons of paprika
1 cinnamon stick, broken in half
350ml of vegetable stock
2 tablespoons of clear honey
Juice of ½ a lemon
2 small, firm clementines, peeled and divided into sections of 3 or 4 segments
1 tablespoon of chopped coriander leaves
1 440ml tin of chopped tomatoes
6 cherry tomatoes
1 tablespoon of tomato purée
Pre-heat oven to 190.
Heat the olive oil in a frying pan over a medium heat. Put the duck breasts in the pan, skin side down and cook gently for 10 minutes or so until crispy.
Turn the duck breasts and gently cook for a further 10-15 minutes until browned.
Remove the duck breasts to a roasting dish, cover with foil and place in the bottom of the oven to keep warm whilst you make the sauce.
Pour half of the duck fat off into a bowl to use later.
Add the shallots to the remaining fat in the pan and fry for a couple of minutes until lightly coloured.
Sprinkle in the spices and mix well.
Add the stock, honey, lemon juice, chopped tomatoes, tomato purée, cinnamon and salt and pepper. Stir well to combine and bring to the boil.
Transfer the sauce to the tagine, retrieve the duck breasts from the oven and sit them in the sauce. Scatter the cherry tomatoes around, place the lid on the tagine and cook it in the oven for 35 minutes, until the duck is tender.
Whilst the tagine is cooking, heat 1 tablespoon of the reserved duck fat in a frying pan, add the clementines and fry for 3-4 minutes until glistening and starting to brown all over.
After the 35 minutes of cooking time have elapsed, add the fried clementines to the tagine, tucking the pieces around the duck breasts and cook, with the lid off, for a further 15 mins.
Serve with couscous and sprinkled with the chopped coriander.