How To Make Duck Tagine with Clementines
Hot stews and pot roasts are just some of the deletcable meals you get out of a slow cooker. It takes a bit of patience but it’s worth every meat-melting bite. You’ll enjoy the cooking as well as the eating with these slow cooker recipes.
Serves:
Ingredients
- 4 duck legs
- 2 tablespoons olive oil
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 teaspoon ground ginger
- 1 teaspoon ground cumin
- 1 teaspoon ground cinnamon
- 1 teaspoon paprika
- 1/2 teaspoon turmeric
- 1/4 teaspoon cayenne pepper (optional)
- 1 cup chicken broth
- 1 cup orange juice
- 1/4 cup honey
- 1 tablespoon lemon juice
- 1 teaspoon orange zest
- 4 clementines, peeled and divided into segments
- Fresh cilantro, chopped (for garnish)
- Salt and pepper, to taste
Instructions
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Preheat the oven to 325°F (163°C).
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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.
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In the same pot, add the chopped onion and minced garlic. Sauté until the onion becomes translucent.
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Add the ground ginger, cumin, cinnamon, paprika, turmeric, and cayenne pepper (if using). Stir well to coat the onions and garlic with the spices.
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Pour in the chicken broth, orange juice, honey, lemon juice, and orange zest. Stir to combine.
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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.
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Cook for about 2 hours or until the duck is tender and falls off the bone.
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During the last 10 minutes of cooking, add the clementine segments to the pot, gently stirring them into the sauce.
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Remove the pot from the oven and let it rest for a few minutes.
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Serve the duck tagine with clementines over couscous or rice. Garnish with fresh cilantro.
Nutrition
- Calories : 480kcal
- Total Fat : 26g
- Saturated Fat : 7g
- Cholesterol : 116mg
- Sodium : 625mg
- Total Carbohydrates : 24g
- Dietary Fiber : 2g
- Sugar : 19g
- Protein : 37g
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