Slow Cooker Duck Tagine with Dates and Almonds Tips, FAQ & printable recipe

Tips for success

To achieve the best flavor, toast your sliced almonds in a dry pan over medium heat for 2 to 3 minutes until they are golden brown and fragrant. This simple step adds a wonderful, nutty crunch that contrasts beautifully with the soft, tender duck and the sweet, jammy dates. Watch them closely, as they can burn quickly once they reach the desired golden color.

If you prefer a thicker sauce, you can remove the cooked duck legs once they are tender and simmer the remaining liquid in the slow cooker on the high setting for an additional 15 to 20 minutes with the lid off.

This allows the sauce to reduce and concentrate its flavors. Alternatively, you can skim any excess fat from the surface of the sauce before serving to keep the dish lighter and more refined.

Variations

• Spicy Duck Tagine: Add one teaspoon of harissa paste or a pinch of crushed red pepper flakes to the spice blend to introduce a subtle heat that cuts through the richness of the duck legs.
• Vegetable-Rich Tagine: Incorporate chunks of carrots or parsnips during the cooking process to add earthy sweetness and extra texture to the dish, making it a more substantial meal.

Storage and make-ahead

Fridge

Keep in an airtight container for up to 3 days.

Freezer

Freeze for up to 2 months in a freezer-safe container; thaw in the refrigerator overnight.

Reheat

Reheat gently in a saucepan over low heat or in the slow cooker, adding a small amount of broth if needed until heated through.

Store any leftovers in an airtight container to keep the meat moist. If you have extra sauce, store it in the same container, as the meat will stay more flavorful when kept submerged or well-coated in the cooking liquid.

Ensure the leftovers cool for no more than 2 hours before placing them into the refrigerator. Properly stored, the tagine will maintain its quality for up to three days in the refrigerator.

This dish is an excellent candidate for making ahead, as the flavors often deepen and improve after sitting for a day. You can prepare the entire recipe, let it cool completely, and then store it in the refrigerator.

When you are ready to serve, simply reheat the tagine gently on the stove or in the slow cooker, adding a splash of broth if the sauce has become too thick during storage.

Serving ideas

Serve the duck tagine hot, ideally over a bed of fluffy couscous or steamed basmati rice to soak up the rich, flavorful sauce. The grains provide a neutral base that highlights the complex spices and the sweetness of the dates. A side of simple steamed green vegetables or a fresh cucumber salad can provide a crisp, refreshing contrast to the richness of the duck.

For a more authentic presentation, serve the tagine in a traditional clay pot or a wide, shallow serving bowl. Ensure each portion includes a generous amount of the spiced sauce and a few of the tender dates.

Sprinkle the toasted almonds over the top just before bringing the dish to the table to ensure they retain their crunch and add an appealing visual finish to the plate.

Frequently asked questions

Recipe card

Slow Cooker Duck Tagine with Dates and Almonds

Prep 15 minCook 8 hRest 5 minTotal 8 h 20 minServes 4

Ingredients

• 4 duck legs
• 2 medium onions, thinly sliced
• 1 cup dried dates, pitted and halved
• 2 tbsp tagine spice blend (such as ras el hanout)
• 1 1/2 cups chicken broth
• 1/4 cup sliced almonds, toasted

Instructions

1. Place the duck legs into the base of the slow cooker, ensuring they are arranged in a single layer if possible. Scatter the sliced onions and the dried dates evenly over and around the duck legs to build the flavor profile.
2. Sprinkle the ground spice blend over the ingredients in the slow cooker using a small spoon to distribute it evenly. Pour the chicken broth over the top, making sure to moisten the spices and ingredients. Cover the slow cooker and cook on low for 8 hours until the meat is tender.
3. Once the duck is tender and reaches an internal temperature of 165°F (74°C), carefully remove the legs from the slow cooker. Let the meat rest for 5 minutes. Transfer the duck to a serving plate and garnish generously with the toasted sliced almonds before serving.

Contains: tree nuts

Estimated nutrition per serving

Calories

650

Protein

35 g

Carbohydrates

28 g

Fat

42 g

Fiber

4 g

Sugar

22 g

Sodium

750 mg

Automatic estimate from the ingredient list, not laboratory-verified.