Mains
Slow Cooked Spiced Duck and Date Tagine with Couscous and ‘Quackling’
Recipe by riyadhkhalaf
Tip: Cooking Mode
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Cooking method:
Ninja Foodi MAX 15-in-1 SmartLid Multi-Cooker with Smart Cook System OL750
- Prep Time: 20 mins
- Total time: 5h 20 mins
- Skill Medium
- Serves 2 people
Slow Cooked Spiced Duck and Date Tagine with Couscous and ‘Quackling’
If lamb tagine isn’t for you then try this melt-in-your-mouth spiced duck which is slow-cooked in a sweet spiced tagine sauce served with traditional bulgur wheat and crispy ‘quackling’. This dish will transport you to the Middle-East with just a hint of Asian fusion. A perfect warming recipe that will leave your guests impressed and wanting more. A total crowd pleaser!
Utensils required
Ingredients
- 2 Duck legs, skin removed and saved
- 2 tsp vegetable oil
- 1 white onion
- 1 aubergine
- 2 garlic cloves
- 1 small red chilli, deseeded
- thumb-sized piece ginger
- 1/2 tbsp cumin
- 1/2 tbsp coriander powder
- 1/2 tbsp cinnamon
- ½ tsp ginger powder
- 1 lemon, pulp and pith scooped out and discarded
- 100g de-stoned dates
- 200ml passata
- 100ml water
- 50g blanched almonds, chopped
- ½ tin of chickpeas
- Bulgur wheat to serve
- Dollop natural/Greek style yoghurt to serve
- Fresh mint to serve
Cooking mode
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Method
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Step 1
Gently remove the skin from the duck legs. Wrap it in some cling film and place in the fridge for later. This will be used later to make the crispy ‘quackling’.
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Step 2
Use the SAUTE/SEAR function on the Ninja Foodi MAX 15-in-1 SmartLid Multi-cooker (high heat setting) and place the duck legs in for a few minutes flipping until they have browned slightly.
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Step 3
While the duck is browning, put the white onion, garlic, chilli, ginger, spices and preserved lemon in a food processor and blitz into a chunky paste.
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Step 4
Remove the browned duck and place to the side. Still using the SAUTE/SEAR function (high heat setting) heat the oil and cook the spice paste for 5 minutes while gently stirring from time to time.
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Step 5
While the spice paste is cooking, add half the dates to the food processor with 100ml of water and blitz until smooth. Roughly chop the remaining dates into chunks.
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Step 6
When the spice paste has cooked, add in the dates (both blended and chunks), passata, chickpeas and chopped coriander. Stir well and then add the duck legs. Insert the Digital Cooking Probe into the thickest part of the meat.
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Step 7
Close the lid and switch to the Slow Cooking function on your Ninja Foodi MAX 15-in-1 SmartLid Multi-cooker and set it to a high heat for 3 hours or medium heat for 5 hours stirring occasionally.
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Step 8
When the duck has an hour left, cut the aubergine into large cubes and add to the multi-cooker, stirring in so it’s coated in the sauce and juices.
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Step 9
When the duck has 20 minutes left, take the duck skin out of the fridge and place flat and spread out on some parchment paper. Sprinkle with a little rock salt and place under an oven grill on medium heat until the skin has browned and gone crispy. (Tip: the skin will always become crispier after being removed from the heat and left to cool slightly).
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Step 10
Once done, serve with bulgur wheat combined with your favourite diced vegetables, roughly crumble the ‘quackling’ across the top and add a dollop of natural yoghurt to the side with a mint garnish.
