Last night I had the lovely David over for some dinner and Doctor Who and, as the day was a bit overcast and unsummery I fancied a tagine and so flicked through my recipe books until I found one that looked tasty. I’ve amended it and fiddled about with it bit and it came out rather well. (If I do say so myself!)
2 duck legs
2-3 tablespoons of olive oil
A knob of butter or ghee
1 brown onion, peeled and sliced
3 garlic cloves, chopped
1 thumb-sized piece of fresh ginger, peeled and chopped
1 red chilli, de-seeded and sliced
150g of moist, stoned dates
2 cinnamon sticks
2-3 tablespoons of clear honey
½ teaspoon of ground corinader
½ teaspoon of ground cumin
½ teaspoon of ground paprika
1-2 tablespoons of orange flower water
1 tablespoon of fresh coriander, chopped
1 tablespoon of fresh parsley, chopped
300ml of chicken stock
1 x 440ml tin of chopped tomatoes
Pre-heat the oven to 180.
In a pestle and mortar pound the garlic and ginger into a paste
Heat a large saucepan over a medium heat and heat the olive oil. Add the ginger and garlic paste, chopped chilli and cinnamon sticks and cook for a couple of minutes until the mixture starts to colour.
Add the duck breasts, skin side down, and cook for a couple of minutes, until the skin is browned and crispy. Turn over and brown the other side for a couple of minutes.
Then add the onion slices and cook for a further minute. Pop in the dates, stock and tomatoes then add the ground coriander, cumin and paprika. Stir well to combine.
Bring to the boil and then transfer to a tagine, (or large casserole dish.) pop the lid on and cook in the oven for 45 minutes.
After 45 minutes add the orange flower water and ¾ of the chopped coriander and parsley. Stir well and return to the oven for a further 10 minutes or so.
Serve with buttery cous-cous. (I topped the cous-cous with some lightly friend pistachio nuts.) Sprinkle the remaining chopped corinader and parsley over the top.
Tasty and slightly spicy from the ginger and chillies, I was certainly pleased with this one.