Difficulty: Easy
\nCalories per 100g: +\/- 200
\nServes: 4 people
\nPreparation Time: 40 minutes
\nCooking Time: 2 hours
\nTotal Time: 2 hours 40 minutes<\/p>\n
Embark on a culinary journey with this simple yet flavor-packed dish. Dive into the world of Middle Eastern tastes with this recipe for braised duck legs prepared in a tagine style, blending the tenderness of duck with the crispness of fresh spring vegetables, enhanced by the tangy notes of preserved lemon and the aromatic hint of coriander.<\/p>\n
For 4 servings:<\/p>\n
– Duck legs: 4 pieces
\n– Fresh shelled peas: 200g
\n– Carrots: 4 pieces
\n– Zucchini: 2 pieces
\n– Baby potatoes: 20 pieces
\n– Bunch of spring onions: 1
\n– Preserved lemons: 2 pieces
\n– Olive oil
\n– Bunch of coriander: 1
\n– Turmeric: 1 tsp
\n– Meat spices: 1 tsp
\n– Mixed peppercorns: 1 tsp, crushed
\n– Mustard seeds: 1 tsp
\n– Water: 1 glass
\n– Salt<\/p>\n
1. Preheat your oven to 350\u00b0F (180\u00b0C). Boil a pot of salted water and cook the peas for about 3 minutes. Drain them and then plunge them into a bowl of cold water. Drain again and set aside. Wash the baby potatoes and boil them in a pot of cold salted water for about 10 minutes after boiling. Peel the spring onions and set aside. Wash the zucchini and slice them into rounds. Peel, wash, and slice the carrots into rounds. Set all the vegetables aside.<\/p>\n
2. Heat a drizzle of olive oil in a skillet over medium heat. Saut\u00e9 the duck legs with the spring onions, turning occasionally. Let them cook for about 20 to 30 minutes until nicely browned.<\/p>\n
3. Rinse the preserved lemons under cold water, chop them into pieces, and add them to the skillet. Include the crushed mixed peppercorns, mustard seeds, turmeric, and meat spices. Pour in the water and stir well, then add all the chopped vegetables. Cover the skillet and let it simmer in the oven for about 45 minutes.<\/p>\n
Chop the coriander and after 45 minutes, add it to the skillet and continue cooking for another 15 minutes. Adjust the seasoning with a bit more salt if necessary. Serve hot and enjoy this richly flavorful dish.<\/p>\n\n\n