Slow Cooker Duck Tagine with Figs and Walnuts Tips, FAQ & printable recipe

Tips for success

To achieve a more intense flavor, you can sear the duck legs in a hot skillet for two minutes per side before placing them into the slow cooker. This caramelization adds a deep, savory note to the final sauce that complements the sweetness of the figs. Make sure to deglaze the skillet with a little water and pour those browned bits into the slow cooker as well.

If you prefer a thicker sauce, you can remove the duck legs once cooked and set the slow cooker to high with the lid off for fifteen minutes to reduce the liquid. This will concentrate the flavors of the honey and spices. Always return the duck to the pot just long enough to warm it through before serving, ensuring the meat remains succulent and does not dry out during the reduction process.

Variations

• Spiced Apricot Tagine: Replace the dried figs with an equal amount of dried apricots. The tartness of the apricots provides a different flavor profile that pairs exceptionally well with the warm spices and the richness of the duck.
• Savory Nut Medley: Use a mix of toasted almonds and walnuts instead of just walnuts. The combination of textures adds a more complex crunch and a deeper, earthier flavor that enhances the overall experience of the dish.

Storage and make-ahead

Fridge

Store in the refrigerator in an airtight container for up to 3 days.

Freezer

Freeze in a freezer-safe container for up to 1 month. Thaw in the refrigerator overnight before reheating.

Reheat

Reheat in a saucepan over medium-low heat until the duck reaches 165°F (74°C), stirring occasionally.

Transfer any leftover duck and sauce into an airtight container once it has cooled to room temperature, which should take no longer than two hours. Placing the food in smaller containers can help it cool more quickly, ensuring food safety.

Once cooled, seal the containers tightly to prevent the absorption of other odors in the refrigerator and to maintain the integrity of the delicate spices and fig flavors.

This tagine is an excellent candidate for making ahead, as the flavors often improve after sitting for a day. Prepare the dish as instructed, then allow it to cool completely before refrigerating.

When ready to serve, reheat the dish gently on the stovetop or in the slow cooker until it reaches an internal temperature of 165°F (74°C). The walnuts should always be added fresh at the time of serving to maintain their texture.

Serving ideas

Serve the duck tagine hot, ideally accompanied by fluffy couscous or warm flatbread to soak up the flavorful sauce. The sweetness of the figs and the richness of the duck are balanced perfectly by a side of plain couscous, which acts as a neutral canvas for the aromatic spices.

A simple side salad of fresh herbs and cucumber can add a bright, refreshing contrast to the richness of the braised duck.

For a complete dining experience, consider serving the tagine directly from the slow cooker or transferring it to a large, shallow serving platter to showcase the beautiful colors of the figs and walnuts.

Ensure that every serving includes a generous portion of the sauce, as it is the highlight of the dish. Garnish with a few extra fresh herbs if desired, although the walnuts alone provide a lovely finish to the presentation.

Frequently asked questions

Recipe card

Slow Cooker Duck Tagine with Figs and Walnuts

Prep 15 minCook 6 hRest 5 minTotal 6 h 20 minServes 4

Ingredients

• 4 pieces duck legs
• 1 cup dried figs
• 2 medium onions, sliced
• 2 tbsp mixed tagine spices
• 1 cup warm honey water
• 1/2 cup walnuts, chopped

Instructions

1. Place the raw duck legs at the bottom of the slow cooker. Evenly distribute the dried figs and sliced onions over the duck. Sprinkle the mixed spices over the contents of the slow cooker to ensure even seasoning.
2. Pour the warm honey water over the layered ingredients in the slow cooker. Cover the slow cooker and set to low heat. Cook until the duck is tender and reaches an internal temperature of 165°F (74°C).
3. Remove the duck carefully from the slow cooker and transfer to a serving plate. Top the tagine with the chopped walnuts just before serving to add a necessary crunch to the tender meat and fruit.

Contains: tree nuts

Estimated nutrition per serving

Calories

520

Protein

28 g

Carbohydrates

32 g

Fat

32 g

Fiber

4.5 g

Sugar

22 g

Sodium

450 mg

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