Ingredients:
Serves 4-6
2 Duck legs, skin removed
2 Carrots, 1 peeled and diced, 1 roughly chopped
1 Inch of ginger root, sliced
6 Cloves of garlic, 3 whole, 3 crushed and chopped
1 Cinnamon stick
1 tsp Cumin seeds
1 Orange, cut in half
4 Cardamon pods
1 Litre of chicken stock
4 Shallots, finely diced
1 Stick of celery,finely diced
1 tsp Cumin powder
1 tsp Turmeric powder
0.5 tsp Chilli powder
1 tsp Coriander powder
1 tsp Smoked paprika
1 Preserved lemon, finely diced
300g Dates, stones removed and roughly chopped
1 x 400g tin of cooked chick peas, drained
1 x 400g tin Chopped tomatoes
1 tsp Salt
0.5 tsp Ground white pepper
To serve:
Chopped coriander
Sesame seeds
Method:
- Heat a saucepan and add the chopped ginger, the roughly chopped carrot, the 3 whole garlic cloves, the orange, cumin seeds, cardamon pods and cinnamon stick. Stir on a medium heat until everything has some colour and the seeds have started to release their flavour.
- Add the duck legs and the chicken stock and bring to the boil, turn the heat down as low as possible and simmer for 1 and a half hours or until the duck is tender and coming away from the bone.
- Carefully lift the duck legs from the stock and set aside to cool, pass the stock through a sieve and retain the liquid, discard everything else.
- Place the saucepan back on the heat and a little oil. Add the chopped shallots, chopped carrot and celery and fry over a medium heat stirring until everything has softened.
- Add the chopped garlic, turmeric powder, ground cumin, chilli powder and coriander powder and fry for a further two minutes.
- Remove the duck meat from the bone and roughly chop.
- Add the stock from cooking the duck leg, tinned tomatoes, preserved lemon, dates, chick peas and salt and pepper. Bring to the boil and simmer for 20 – 30 minutes.
- Check the seasoning adding a little more salt or pepper if required. Add a little water if too thick and serve topped with some freshly chopped coriander and toasted sesame seeds.
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