- 2 duck legs
- 1½ onion
- 1 garlic clove
- 1 bouquet garni (bay leaves, rosemary, parsley)
- ½ teaspoon caraway seed
- 100ml red wine
- ½ chicken stock cube
- 1 bunch of flat-leaf parsley
- 350g uncooked red beetroots
- 2 medium carrots
- black pepper
With the point of a sharp knife, cut a lozenge pattern in the skin of the duck legs.
Put the duck legs, skin side down, in the tagine base and sauté for 10 minutes over a low heat.
Chop the onion and garlic finely and add them to the duck legs. Fry for 5 minutes at medium heat and combining well.
Add the bouquet garni, caraway seed and 100ml of red wine. Increase the heat a little and add the chicken stock cube. Dust the legs with salt and pepper and place the lid on the tagine.
Cook the duck legs for 2 hours at very low heat.
Check regularly if there is enough moisture in the pan. If needed add extra water as required.
Chop the parsley finely. Peel the beetroot and carrots. Cut the beetroots into quarters and each quarter into ½cm (1/8inch) thick slices. Cut the carrots into slices of the same thickness. Add the vegetables and parsley to the tagine.
Cover with the lid and cook for a further 30 minutes over a low heat.