The protein cooking time listed in this recipe has been updated.
As of December 2025, we've revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Serving size
Ingredients
Ingredients
- 1 handful of fresh coriander
- 80g baby spinach
-
400g passata(tomatoes, salt, citric acid)
-
4 tsp ginger & garlic paste(Ginger puree IQF, Garlic puree IQF, Citric Acid, Water)
-
1 tbsp baharat spice blend(Paprika, coriander, black pepper, chilli, cinnamon, cumin, cloves, nutmeg, green cardamom)
-
460g chickpeas(Chickpeas, water, salt)
-
40g dried apricots (Sulphites)(Diced Apricots, Rice Flour, Sulphur Dioxide)
- 2 pepper
- 2 onion
-
4 confit duck leg(Duck (97%), Garlic, Sea Salt, Bay Leaf, Cornflour, Garlic Powder, Thyme, Rosemary, Sunflower Oil, Black Pepper 240g - total weight 177.6g - edible content)
Allergens
Contains:
Sulphites
Nutritional Information
Nutritional Information
| Typical values | per 100g | per portion |
|---|---|---|
| Energy | 110Kcal | 649Kcal |
| 460kJ | 2716kJ | |
| Fat | 5.0g | 30g |
| of which saturates | 1.3g | 7.8g |
| Carbohydrates | 4g | 23g |
| of which sugars | 3.1g | 18g |
| Protein | 8.7g | 51g |
| Salt | 0.55g | 3.2g |
| Fibre | 2.3g | 14g |
High protein
1/3 daily fibre
4 of 5 a day
Low sat fat
Crispy Duck Leg with Spiced Tomato Chickpeas & Spinach
Chickpea tagine just got a lot more decadent with succulent British duck leg. Make a quick tagine with full-of-fibre chickpeas, vibrant baharat spice and pepper. Stir through leafy spinach and fresh-cut coriander for a burst of green. Top with crispy and tender duck legs – and you've got a winner.
Cooking Instructions
Cooking Instructions
Before you start
- Preheat the oven to 240C / fan 220C / gas mark 9
- Pull out a large frying pan, a medium baking dish, a sieve & a measuring jug
Roast the duck
- Place the duck and all its juices into the medium baking dish. Season with salt and pepper
- Roast for 20-25 mins, until golden and piping hot
Do the prep
- Finely dice the onions. Dice the peppers into 1cm chunks
- Roughly chop the dried apricots. Drain and rinse the chickpeas
Build the flavour
- Heat the large frying pan with 1 tsp oil on medium-high heat. Once hot, add the onion and pepper and cook for 5-6 mins, until softened. Season with salt and pepper
- Add the baharat spice and ginger & garlic paste. Cook for 1 min, then stir in the apricots, chickpeas, passata and 200ml water. Bring to the boil and simmer for 5-6 mins, until thickened
Finishing touches
- Rinse the spinach. Roughly chop the coriander (saving a pinch for garnish)
- Stir the spinach and coriander into the chickpeas. Simmer for another 1-2 mins, until wilted. Season to taste
Plate up
- Serve the chickpeas into bowls, topped with the roasted duck. Garnish with the reserved coriander
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