Duck Tagine with Olives and Preserved Lemon

Name: Duck Tagine with Olives and Preserved Lemon
Yield: 4 servings
Ingredients: 4 duck legs; 20-30 purple Tunisian cracked olives; 1 preserved lemon; 1 eggplant; 2 zucchinis (one green and one yellow); 1 onion; 2 cloves garlic; Olive oil; 1/4 teaspoon ginger; 1 teaspoon Ras el Hanout; 1/2 teaspoon tagine spice blend; 1/2 teaspoon Kashmiri chili; Saffron salt

Eric Jouanen @Eric_Maison_de_Caro

Aubagne

I decided to bring out my slow cooker and celebrate by trying to make my favorite tagine. Recipe prepared with products from the local market.

Eric Jouanen @Eric_Maison_de_Caro

Aubagne

I decided to bring out my slow cooker and celebrate by trying to make my favorite tagine. Recipe prepared with products from the local market.

Saved

Ingredients

4 servings

4duck legs
20-30purple Tunisian cracked olives
1preserved lemon
1eggplant
2zucchinis (one green and one yellow)
1onion
2 clovesgarlic
Olive oil
1/4 teaspoonginger
1 teaspoonRas el Hanout
1/2 teaspoontagine spice blend
1/2 teaspoonKashmiri chili
Saffron salt

Saved

Steps

1

Place the duck legs in the slow cooker and drizzle with olive oil. Add the sliced onion, pressed garlic, ginger, Ras el Hanout, tagine spice blend, Kashmiri chili, and saffron salt. Cover with chicken stock (about 2 to 3 cups).
2

Cook on high for 5 hours.
3

1 hour before the end of cooking, add the eggplant and zucchinis cut into large cubes, the olives, and the preserved lemon cut into quarters.
4

Let cook until the end.