Duck Leg Tagine with Pumpkin and Ginger
Dietary and allergen labels, nutrition and cost are worked out automatically from each recipe’s ingredients and are a guide only. Check the labels on what you buy yourself — especially for allergies or coeliac disease. More about recipe labels.
Opens Equal House and puts it on the night you choose. No app yet? It’s free, and the recipe comes with you when you install it.
Ingredients
- 4 duck legs
- 1 onion, sliced
- 1 tbsp fresh ginger, grated
- 2 garlic cloves
- 1 tsp ground cinnamon
- 500 g pumpkin, peeled and cut into chunks
- 400 ml chicken stock
- 1 tbsp runny honey
Nutrition (per serving)
- Calories
- 572 kcal
- Protein
- 37.3 g
- Carbohydrate
- 15.7 g
- of which sugars
- 9.8 g
- Fat
- 40.3 g
- of which saturates
- 13.1 g
- Fibre
- 1.6 g
- Salt
- 1.21 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Heat the oven to 160C (140C fan, gas 3). Brown the duck legs skin-side down in a large flameproof casserole until the fat renders, then turn and brown the other side. Lift out onto a plate.
- 2
Pour off most of the fat, leaving a tablespoon in the pan, then cook the onion for 6 minutes until soft. Stir in the fresh ginger, garlic and ground cinnamon and cook for 1 minute.
- 3
Return the duck legs to the pan with the chicken stock, cover and transfer to the oven for 1 hour.
- 4
Add the pumpkin and runny honey, cover and cook for a further 25-30 minutes, until the duck is tender and the pumpkin is soft.
- 5
Skim any excess fat from the surface and serve hot.
Plan your meals — and share the cooking
Equal House builds your shopping list by aisle, times the cooking for dinner, and shares it out fairly. Free to start.
Free to start on your iPhone Free to start on your Android phone Free to start · No ads · Your family's data stays yours.