Try out this indulgent duck tagine with chickpeas and butternut squash for a slow cooked weekend treat.
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Duck Tagine With Chickpeas and Butternut Squash

Try out this indulgent duck tagine with chickpeas and butternut squash for a slow cooked weekend treat.
Prep Time 20 minutes
Cook Time 2 hours 5 minutes
Total Time 2 hours 25 minutes
Servings 2 with leftovers
Author Amy Fulwood

Ingredients

  • 2 Duck Legs
  • 1 Tsp Olive Oil
  • 1 Onion chopped
  • 3 Cloves Garlic chopped
  • 1 tbsp Cumin
  • 1 tsp Smoked Paprika
  • 1 tsp Ground Coriander
  • 1/2 tsp Aleppo Pepper
  • 1/2 tsp Cinnamon
  • 1 Butternut Squash peeled and chopped
  • 1 400 g tin Chopped Tomatoes
  • 120 ml Chicken Stock
  • 1 400 g tin Chickpeas drained and rinsed
  • Handful Flaked Almonds
  • Small bunch Fresh Coriander chopped

Instructions

  • Heat the oil over a medium high heat in a large casserole dish which is suitable for the oven. Brown the duck legs all over then remove them and set aside. About 4 minutes on each side.
  • Cook the onion and garlic in the duck fat and oil over a medium low heat for 5 minutes. Add all the spices and cook for another 3 minutes before adding the chopped squash.
  • Return the duck legs and then add the tomatoes and the stock to the pot. Try and keep the skin above the liquid.
  • Cover and cook over a low heat for an hour and a half. Add the drained chickpeas and cook for another 15 minutes with the lid on. Heat the oven to 180°C when you add the chickpeas.
  • Take the lid off and place the pot in the oven for 20 minutes until the skin is dark and crispy.
  • Serve with cous cous and topped with almonds and coriander.

Notes

We only had two duck legs so I just served this for two but there was lots of sauce left so if you had another two duck legs you could easily stretch this out for four without increasing the quantities of everything else.