Duck Tagine with Dates & Apricots

  • Prep Time: 5 Minutes
  • Ready In: 3 Hours
  • Serves: 5


Duck Tagine

  • 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


  1. First thing you want to do is toast all your whole spices. This will release all the oils and make them more flavorful.
  2. 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.
  3. Cover with water and a lid slightly propped open, and simmer for 3 hours.
  4. 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.
  5. Once the couscous is cooked, add in a knob of butter and some dried cranberries.
  6. 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.


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