Moroccan · Tagines
Duck Tagine with Figs & Walnuts
Not a classic village dish but a modern Moroccan restaurant favourite, this tagine pairs rich duck with the ripe autumn figs that hang heavy near Ouarzazate's oasis orchards. Honey and cinnamon deepen the sauce while walnuts add a bitter crunch against the fruit's sweetness.
- Prep
- 25 min
- Cook
- 90 min
- Total
- 115 min
- Serves
- 4
- Level
- Advanced
Ingredients
- 4 duck legs
- 8 fresh figs, halved (or 12 dried figs, soaked)
- 1 onion, grated
- 1 cinnamon stick and 1 tsp ground ginger
- 3 tbsp honey
- 80 g walnuts, toasted
- 3 tbsp olive oil, salt and pepper
Method
- 1
Brown the duck
Season the duck legs and brown them skin-side down in a dry, heavy pan until the fat renders and the skin is golden. Remove and set aside.
- 2
Build the sauce
Pour off most of the rendered fat, leaving a spoonful, and soften the onion in it with the cinnamon stick and ginger.
- 3
Braise
Return the duck legs to the pan, add about 300 ml water, cover and simmer gently 60–70 minutes until the duck is very tender.
- 4
Add the figs
Stir in the honey and figs and cook uncovered 15–20 minutes more, basting the duck, until the sauce turns glossy and the figs soften without falling apart.
- 5
Serve
Scatter with toasted walnuts and serve the duck legs with the figs and reduced sauce spooned over.
Chef's tips
- Rendering the duck fat slowly at the start is what gives the sauce its richness — don't rush this step.
- Fresh figs need only a brief simmer; add them later than you would dried fruit so they hold their shape.
- Toast the walnuts just before serving for maximum crunch and a less bitter edge.
Frequently asked questions
Can I use dried figs instead of fresh?
Yes — soak dried figs in warm water for 20 minutes first, then add them earlier in the braise since they need longer to plump and soften.
What can I use instead of duck?
Guinea fowl or bone-in chicken thighs are good substitutes, though the sauce will be lighter without duck's rendered fat.