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Slow Cook Duck and Date Tagine

Ingredients

• 1 teaspoon Sunflower oil
• 2 duck legs, skin removed
• 1 Spanish onion
• 2 garlic cloves
• 1 red chilli, deseeded
• 1 thumb-sized piece of ginger
• 1/2 tablespoon Cumin
• 1/2 tablespoon Coriander
• 1/2 tablespoon Cinnamon
• 1 teaspoon Ground Ginger
• 2 preserved lemons, halved, pulp and pith scooped out and discarded
• 100g Dates
• 200ml Passata
• 50g blanched almonds, very roughly chopped

Directions

1. Set the slow cooker on Low.
2. Heat the Sunflower oil in a frying pan and brown the duck legs until golden. Also fry the skin to generate some fat. When browned, place the legs in the slow cooker.
3. While you’re browning the duck, put the Onion, Garlic, Chilli, Ginger, Spices and preserved lemon in a food processor and blitz to a chunky paste.
4. Tip the paste into the hot pan with the duck fat and cook for 5 mins to soften.
5. Meanwhile, add half the dates to the processor with 200ml water, and blitz until smooth.
6. Cut the remaining dates into chunky pieces.
7. Tip the onion paste and all the dates into the slow cooker, add the passata, season and stir.
8. Cover the slow cooker with the lid and cook for 5 hrs (or up to 7).
9. When cooked, scatter the almonds into the tagine and stir.
10. Serve with rice or couscous.