Full of flavour and easy to make
Source: Neil Perry - GoodWeekend -
1. For the chermoula, place all ingredients in a blender and pulse until a thick paste is formed. Makes about 500 millilitres.
2. Cut the duck legs in half where the thigh meets the drumstick. In a bowl, combine the duck pieces with the chermoula, onions, carrots, sweet potato, beans, almonds and a pinch of salt. Marinate for about 1 hour.
3. Heat the olive oil in a tagine or a large saucepan with a tight-fitting lid. Add the duck, vegetables and any marinade to the pan ad arrange the duck and vegetables so they are in a reasonably flat layer. Pour in enough water to half-cover the duck, add the honey and lemon juice and cover with the lid. Bring to the boil, then reduce the heat to a very gently simmer.
4. After about 30 minutes, remove the lid and carefully turn the duck ad vegetables over. Add the dates and olives, cover and cook for a further 30 minutes, until the duck ad vegetable are tender. Remove from the heat.
5. Spoon onto serving dish or individual plates (there are 3 duck pieces per person). Just before serving, sprinkle with the coriander and parsley. Served with steamed rice, couscous, or a short pasta such as orzo.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (267g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 190 | ||
Calories from Fat: 72 (38%) | ||
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Amt Per Serving | % DV | |
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Total Fat 8g | 11 % | |
Saturated Fat 0.8g | 4 % | |
Monounsaturated Fat 4.7g | ||
Polyunsanturated Fat 1.9g | ||
Cholesterol 0mg | 0 % | |
Sodium 618.7mg | 21 % | |
Potassium 692.5mg | 18 % | |
Total Carbohydrate 31.8g | 9 % | |
Dietary Fiber 10.5g | 42 % | |
Sugars, other 21.3g | ||
Protein 6.6g | 9 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 190
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