Ingredients
- 6 duck legs
- 1 cup chermoula (see recipe below)
- 1 red onion, sliced into 6 wedges
- 2 carrots, cut into 4cm long pieces
- 1 medium yam, peeled and cut into 4cm-long pieces
- 30 green beans
- 12 whole almonds, skin removed
- sea salt
- extra virgin olive oil
- 2 tbsp honey
- juice of 1 lemon
- 8 fresh dates, pitted
- 1 small handful large green olives, pitted
- rind of 1/4 preserved lemon, finely sliced
- 2 tbsp chopped coriander leaves
- 2 tbsp chopped flat leaf parsley
- CHERMOULA
- 1 red onion, roughly chopped
- 4 garlic cloves, roughly chopped
- 90g coriander (including stalks), washed and roughly chopped
- 150g flat-leaf parsley (including stalks), washed and roughly chopped
- 1 heaped tsp sea salt
- 1 tbsp ground cumin
- 1 tbsp ground coriander
- 1 1/2 tbsp ground chilli
- 1 tbsp ground turmeric
- 2 tsp sweet paprika
- 1 1/2 tbsp ras el hanout
- 185ml extra virgin olive oil
- juice of 1 lemon
Method
Put the chermoula ingredients in a food processor, except oil and lemon juice. Process for one minute, and then slowly pour in oil until a thick paste forms. If making ahead of time, refrigerate chermoula until ready to use.
Put duck legs on a chopping board and cut in half so you have thighs and drumsticks.
Combine duck pieces with chermoula, onion, carrot, yam, beans, almonds and a little sea salt in a bowl. Leave to marinate for about for about 1 hour.
In a tagine or a large saucepan with a tight-fitting lid, heat a little extra virgin olive oil.
Add duck, vegetables and any marinade to pan and settle the pieces down reasonably flat. Half cover with water, add honey and lemon juice and cover with lid. Reduce heat to a very gentle simmer.
After about 30 minutes, remove lid and turn the ingredients over carefully. Add dates and olives, cover the pan again and cook for a further 30 minutes; by this stage everything should be tender.
Remove the tagine or pan from the heat, and serve tagine from tagine or pan you cooked it in, spoon onto a large platter or divide among plates with 3 duck pieces per person. Just before serving, sprinkle with chopped lemon rind and fresh herbs.
