duck and prune tagine

Duck/Goose

Duck and prune tagine

As long as you have a big enough pan, you can double the quantities – just allow a little more simmering time.

2 tbsp olive oil

2 cinnamon sticks

3 red onions, finely sliced

5 garlic cloves, finely sliced

2 tbsp harissa

4 tbsp ras el hanout

2 tsp ground ginger

4 large duck legs

1 litre chicken stock

2 x 400g tins chopped tomatoes

2 preserved lemons

400g tin chickpeas, drained

150g pitted kalamata olives

200g soft pitted prunes

Techniques

Ingredients