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.
Crispy Duck Leg with Spiced Tomato Chickpea Tagine
Moroccan tagine just got a lot more decadent with succulent British duck leg. Make a quick tagine with chunky chickpeas, vibrant baharat spice and pepper. Stir through kale and fresh-cut coriander for a burst of green. Top with crispy and tender duck leg and you've got a winner.
High protein
1/3 daily fibre
4 of 5 a day
Low sat fat
Serving size
Ingredients
- 1 onion
- 230g chickpeas (Chickpeas, water, salt)
- 200g passata (tomatoes, salt, citric acid)
- 1 romano pepper
- 1 garlic clove
- 2 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)
- 1 handful of fresh coriander
- 80g sliced kale
- ½ tbsp baharat spice blend (Paprika, coriander, black pepper, chilli, cinnamon, cumin, cloves, nutmeg, green cardamom)
Nutritional Information
Calories: 637
Protein: 51g
Carbs: 16g
Fat: 31g
Ingredients
- 80g sliced kale (use half)
- 1 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)
- 1 romano pepper (use half)
- 1 garlic clove (use half)
- 230g chickpeas (use half) (Chickpeas, water, salt)
- 1 onion (use half)
- 1 handful of fresh coriander (use half)
- 0.5 tbsp baharat spice blend (use half) (Paprika, coriander, black pepper, chilli, cinnamon, cumin, cloves, nutmeg, green cardamom)
- 200g passata (use half) (tomatoes, salt, citric acid)
Nutritional Information
Calories: 674
Protein: 55g
Carbs: 16g
Fat: 34g
Crispy Duck Leg with Spiced Tomato Chickpea Tagine
Moroccan tagine just got a lot more decadent with succulent British duck leg. Make a quick tagine with chunky chickpeas, vibrant baharat spice and pepper. Stir through kale and fresh-cut coriander for a burst of green. Top with crispy and tender duck leg and you've got a winner.
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Cooking Instructions
Before you start
- Preheat the oven to 200C / fan 180C / gas mark 6
- Line a baking tray with parchment paper
- Pull out a large frying pan, a measuring jug & a sieve
Cook the duck
- Heat the large frying pan on medium-high heat. Once hot, add the duck (skin-side down) and pour in all the juices from the bag
- Cook for 3-4 mins, until golden brown
- Transfer to the lined baking tray and bake for 10-12 mins, until piping hot
Prep the veg
- Meanwhile, finely slice the onion. Finely chop or crush the garlic
- Dice the pepper into 2cm squares. Drain and rinse the chickpeas
Build the tagine
- Reheat the frying pan with 1 tsp oil to medium-high heat. Once hot, add the onion and pepper, and cook for 4-6 mins until softening
- Add the garlic and baharat spice, cook for 1 min, then add the chickpeas, passata and 150ml water (75ml for 1 person)
- Bring to a boil, then simmer for 4-6 mins, until thickened
Finish the tagine & plate up
- Roughly chop the coriander. Pick the woody stalks from the kale
- Stir the kale and half the coriander into the tagine
- Cook for 2-3 mins, until wilted. Season with salt and pepper
- Serve the tagine in bowls, with the crispy duck on top. Drizzle over the cooking juices and garnish with the remaining coriander
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