Moroccan Duck Tagine

“Tagine” refers to a round, earthenware dish with a conical lid that is placed on top of an open flame and cooked slowly. Good Chef Bad Chef shows us how to cook a decadent savory Moroccan Duck Tagine with an oven-proof Swiss Diamond Casserole, proving all you need to re-create this classic Moroccan-style dish is a quality, oven-safe pan and the desire to try something new!
Prep Time: 10 minutes
Cook Time: 45 minutes
Yield: 4-5 servings
Difficulty: Medium


  • 5 duck legs
  • oil for frying duck legs & sauteing vegetables
  • salt and pepper, to taste
  • 1 onion, diced large
  • 2 sticks celery, roughly chopped
  • 4 cloves garlic, grated
  • 1 tsp turmeric, grated
  • 2 carrots, roughly chopped
  • 2 bay leaves
  • 2 cloves
  • 1 cinnamon quill (stick)
  • 1 Tbsp ginger, ground and dried
  • 2 tsp cumin
  • 2 Tbsp coriander, chopped
  • pinch of saffron
  • 1 Tbsp paprika
  • zest and juice of 1 lemon
  • zest and juice of 1 orange
  • 2 Tbsp preserved (pickled) lemon, chopped
  • 1½ Cup chickpeas, rinsed and drained
  • 1 Cup pitted Kalamata olives
  • 3 Cup passata (tomato puree)
  • 2 Cup chicken stock
  • parsley dressed with olive oil and lemon juice
  • Cooked couscous, to serve


  1. Season the duck legs with salt and pepper. Place in large nonstick fry pan over med-high heat, skin side down for about 5 - 8 minutes. Flip the legs over and repeat on other side.
  2. In another preheated pan/casserole dish with a lid, add the olive oil, onion, celery, carrots, bay leaves, cinnamon, cloves, cardamom pods, ginger, paprika and cumin. Stir to combine and cook until spices are fragrant and the onion has softened. Add saffron and garlic, turmeric, lemon zest and orange zest. Stir well.
  3. When the spices and onion have sweated off a bit, stir through parsley, coriander and preserved lemon. Pour in your stock, tomato puree, lemon and orange juices. Then place your seared duck legs and their pan juices atop.
  4. Scatter olives and chickpeas on top and allow to come to a simmer.
  5. Reduce heat to low, cover with lid and leave to cook for 1 - 1½ hrs.
  6. After 1½ hrs, the duck should be tender and almost falling off bone. Serve alongside some dressed parsley and couscous.