Duck Tagine with Clementines Recipe

Preheat the oven to 325°F (163°C).

Season the duck legs with salt and pepper.

Heat olive oil in a large, oven-safe pot or Dutch oven over medium heat. Add the duck legs and brown them on all sides. Remove the duck legs and set aside.

In the same pot, add the chopped onion and minced garlic. Sauté until the onion becomes translucent.

Add the ground ginger, cumin, cinnamon, paprika, turmeric, and cayenne pepper (if using). Stir well to coat the onions and garlic with the spices.

Pour in the chicken broth, orange juice, honey, lemon juice, and orange zest. Stir to combine.

Return the duck legs to the pot, making sure they are submerged in the sauce. Cover the pot with a lid and transfer it to the preheated oven.

Cook for about 2 hours or until the duck is tender and falls off the bone.

During the last 10 minutes of cooking, add the clementine segments to the pot, gently stirring them into the sauce.

Remove the pot from the oven and let it rest for a few minutes.

Serve the duck tagine with clementines over couscous or rice. Garnish with fresh cilantro.