Duck With Raisins & Pickled Lemons

Portions:4
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Ingredients

  • 4 duck legs
  • 2 teaspoons ras el hanout
  • 40 g fresh root ginger peeled and grated
  • 1 onion grated
  • pinch dried sage leaves crumbled
  • juice of 1 lemon
  • 2½ tablespoons raisins
  • 1 pickled lemon finely sliced rind
  • ½ pomegranate seeds of it
  • bunch flat leaf parsley finely chopped
  • sea salt and black pepper

Instructions

  • Rub the duck legs with the ras el hanout and place them in the base of a large tagine or heavy-based saucepan.
  • Add the ginger, onion and dried sage and pour in the lemon juice and enough water to come halfway up the duck.
  • Bring to the boil, then reduce the heat, cover and cook gently for 40 minutes.
  • Stir in the raisins and the pickled lemon rind, re-cover and cook gently for a further 20 minutes to let the flavours mingle.
  • Season to taste with salt and pepper.
  • Toss in most of the pomegranate seeds and some of the parsley.
  • Garnish with the remaining pomegranate seeds and parsley and serve with couscous, if liked.

Notes / Tips / Wine Advice:

For quails with pickled lemons & pomegranate seeds,

place 4 oven-ready quails in the base of a tagine or large, heavy-based saucepan and rub them with 2 teaspoons ras el hanout. Scatter over 40 g fresh root ginger, peeled and grated, and 1 grated onion and pour in the juice of 1 lemon and enough water to just cover the quail. Bring to the boil, then reduce the heat, cover, and cook gently for 30 minutes. Season with salt and pepper, add the finely sliced rind of 1 pickled lemon and most of the seeds from ½ pomegranate and cook, covered, for a further 10 minutes. Garnish with the remaining pomegranate seeds and serve with chunks of crusty bread.
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Course Duck / Fruit
Cuisine Arabic / Moroccan