Duck Tagine with Dates & Apricots
- Prep Time: 5 Minutes
- Ready In: 3 Hours
- Serves: 5
- 5 King Cole Duck Legs
- 1 cup Dried apricots
- 1 Cup Dried pitted dates
- ½ cup Whole blanched toasted almonds
- 3 cinnamon sticks
- 4 pc star anise
- 3 tbsp coriander seed
- 2 tbsp mustard seed
- 4 tbsp kosher salt
- 2 tbsp ground ginger
- 4 tbsp smoked Spanish paprika
- 3 bay leaves
- 3 tbsp ground cumin
- 8 cups of water
- 2 cups pearl couscous
- 1 tbsp turmeric powder
- 2 tbsp kosher salt
- 1 tbsp unsalted butter
- ¼ cup dried cranberries
- Fresh mint
- Toasted almonds
- First thing you want to do is toast all your whole spices. This will release all the oils and make them more flavorful.
- In a deep pot or Dutch oven, add in your duck legs and remaining ingredients. You can add your spices into a spice bag and let steep if you do not want whole pieces inside the tagine.
- Cover with water and a lid slightly propped open, and simmer for 3 hours.
- While the duck is cooking, make your couscous. Cook couscous in boiling water flavoured with turmeric and salt for about 5 minutes until couscous is soft.
- Once the couscous is cooked, add in a knob of butter and some dried cranberries.
- Garnish your duck tagine with fresh mint and more toasted almonds and serve on top of the couscous making sure to scoop up all the delicious sauce.
Chef Tip: Always toast your spices first to get them nice and fragrant to release their oils and maximize flavour.
Crisp crostini are topped with creamy mushrooms and smoked duck to create a fun, bright and delicious appetizer. Great finger food to accompany drinks this summer. Key: Look for variety of packs of wild mushrooms that include cremini, shitake and oyster mushrooms.