World Cuisine

  • 4 duck legs
  • 2 teaspoons ras el hanout
  • 40 g (1½ oz) fresh root ginger, peeled and grated
  • 1 onion, grated
  • pinch dried sage leaves, crumbled
  • juice of 1 lemon
  • 2–3 tablespoons raisins
  • finely sliced rind of 1 pickled lemon (see page 16)
  • seeds of ½ pomegranate
  • bunch of flat leaf parsley, finely chopped
  • sea salt and black pepper

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.

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