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 ovenproof 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

INGREDIENTS

  • 5 duck legs
  • 1 onion, diced
  • 2 sticks celery, large dice
  • 6 cloves garlic
  • Turmeric, grated
  • 2 carrots
  • 2 bay leaves
  • 2 cloves
  • 1 Cinnamon Quill
  • 1 tbsp ginger powder
  • 1 tbsp cumin
  • Coriander
  • ½ preserved lemon 
  • 1 tbsp saffron
  • 1 tbsp paprika
  • 1 lemon
  • 1 orange
  • 1 1/2 cup chickpeas
  • 1 cup olives
  • coriander
  • passata
  • stock

DIRECTIONS

  1. Season the duck legs with salt and pepper and brown skin side down in a hot pan, then turn and brown the other side.
  2. In another hot pan, add the olive oil, onion, celery, carrots, bay leaves, cinnamon quill, cloves, cardamom pods.  Add the saffron, cumin, ginger powder, paprika, and grated garlic, turmeric and ginger.
  3. Add lemon juice
  4. Bring large Swiss Diamond Saucepan of water to boil. Drop tomatoes one at a time into boiling water. Remove with slotted spoon and cool to room temperature. Peel off skin.
  5. Place strainer over medium bowl. Cut tomatoes in quarters and remove seeds over strainer. With large spoon, rub seeds to extract juice into bowl. Coarsely chop tomatoes.
  6. In a large Swiss Diamond Saucepan, combine tomatoes, their juice, garlic and cumin. Cook over medium heat, mashing and stirring occasionally, until sauce thickens slightly, 8 to 10 minutes. Season with salt and pepper. Set aside.
  7. Preheat oven to 175C.
  8. Place carrot slices in single layer on bottom of Swiss Diamond Casserole or Dutch oven. Cover with onion slices. Spoon tomato sauce over onions. Cover casserole tightly with aluminum foil, or cover of Dutch oven. Bake in middle of oven for about 30 minutes, until carrots are soft.
  9. Spoon some of sauce over fish. Garnish with parsley or cilantro leaves. Serve over couscous if desired.