Rated 5 out of 5 based on 8 votes
- 1 x whole duck, cut into sixths (legs, breast, wings)
- 1 x small splash of olive oil
- 1 x large onion, diced
- 3 x garlic cloves, roughly chopped
- 1 Tbls ground cumin
- 1 tspn paprika
- 1 tspn ground coriander
- 1/2 tspn cayenne pepper (add more or less to taste)
- 1/2 tspn cinnamon
- 1/2 x pumpkin cut into 2 cm cubes
- 1 x 400g tin tomatoes
- 1/2 cup chicken stock
- 1 handful dates, seeded and chopped
- 1 x 400g tin of chickpeas
- 1 x pomegranate
- 1 handful almond flakes
- 1 bunch coriander, roughly chopped
1. Heat a large deep pan over a medium high heat. Add a small splash of olive oil and then place the duck breasts skin side down, cook for 4-5 minutes keeping an eye on it as not to burn it.
2. Once the fat has rendered down turn the breast over and brown the bottom. once browned remove from pan and set aside, continue browning the rest of the duck.
3. Once all the duck pieces are browned, remove half of the rendered duck fat (keep this for the next batch of roast spuds!).
4. Reduce the heat to a medium low. Add the onions and garlic. Cook for 3-4 minutes until the onions soften.
5. Once the onions have softened, add the cumin, paprika, coriander, cayenne pepper and cinnamon and cook for another 3 minutes then add the pumpkin and cook for another 4-5 minutes.
6. Add the dates, tin tomatoes and then return the chicken to the pot skin side up.
7. Add the stock so 3/4 of the chicken is covered (keep the skin out of the stock if you can).
8. Cover the pot and cook over a low heat for one and a half hours, stirring occasionally.
9. After an hour and a half add the drained chickpeas and cook for a further 15 minutes covered. Pre-heat your oven to 180′c.
10. Remove the lid and cook in the oven for 20 minutes, the skin should crisp up and the sauce should begin to thicken.
11. Top with pomegranate, almond flakes and the coriander. You can serve this with a side of rice, couscous, quinoa or a crusty loaf of bread.
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Duck meat is very tasty and come very well with potato dumplings and and cooked sauerkraut.Matt that looks delicious and yummy.
Absolutely wonderful dish and it simply melts in your mouth. The duck and pumpkin really compliments eachother and I love the use of pomegranate. Wonderful dish.
Amazing dish Matt, beautifully cooked and presented.
hey Matty might want to amend “garlic gloves”.
gave me a giggle but thought you might want to fix it. Keep up the good work
Haha! Thanks Helen
I have had the pleasure of eating this delicious dish. All I can say is that I can’t wait until we have it again
I love tagines. I haven’t tried one with duck before but this recipe makes me want to! Fantastic flavours, Matt. Love the photo too, it’s recipe-book worthy!
Looks amazing! Great to see people cooking with duck
Sounds great and I’m about to make if for visiting friends. I’m presuming the sudden entrance of a chicken in steps 6 and 7 are a typo?! I’m actually planning to take the skin off altogether as I’d like to make this in a slow cooker so hope it works as well.