Spiced duck & date tagine

• sunflower oil↗2 tsp tsp
• duck leg↗6

  skin removed

• large onion↗1
• garlic cloves↗2
• red chilli↗1

  deseeded

• of ginger↗thumb-sized piece

  peeled

• cumin↗1 tbsp tbsp
• coriander1 tbsp tbsp
• cinnamon↗1 tbsp tbsp
• ground ginger↗1 tsp tsp
• preserved lemons2

  halved, pulp and pith scooped out and discarded

• dates↗200g g
• passata↗400ml ml
• blanched almonds↗100g g

  very roughly chopped

• mint↗

  leaves, to serve

• couscous↗

  to serve

Step-by-step instructions

1. 1

   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).

2. 2

   Scatter the almonds into the tagine and stir. Serve with couscous, scattered with mint leaves.