Duck legs are stewed in a slow cooker with rich Moroccan spices until meltingly tender - serve over fluffy couscous or rice
Ingredients
    2 tsp sunflower oil
    6 duck legs, skin removed
    1 large onion
    2 garlic cloves
    1 red chilli, deseeded
    thumb-sized piece of ginger, peeled
    1 tbsp cumin
    1 tbsp coriander
    1 tbsp cinnamon
    1 tsp ground ginger
    2 preserved lemons, halved, pulp and pith scooped out and discarded
    200g dates
    400ml passata
    100g blanched almonds, very roughly chopped
    mint leaves, to serve
    couscous, to serve
Method
    Heat the slow cooker on Low. Meanwhile, heat the oil in a frying pan and brown the duck legs in batches until golden. When all the legs are done place in the slow cooker. While you’re browning the duck, put the onion, garlic, chilli, ginger, spices and preserved lemon in a food processor and blitz to a chunky paste. Tip the paste into the hot pan and cook for 5 mins to soften. Meanwhile, add half the dates to the processor with 200ml water, and blitz until smooth. Cut the remaining dates into chunky pieces. Tip the onion paste and all the dates into the slow cooker, add the passata, season, stir, cover with the lid and cook for 5 hrs (or up to 7).
    Scatter the almonds into the tagine and stir. Serve with couscous, scattered with mint leaves.
Source: Good Food