Duck really lends itself to strong flavour pairings. This recipe uses Ras El Hanout which literally translates as “top of the shop” meaning the best spices from the top shelf of your local bazaar. Obviously the finest are sourced in exotic downtown souks in Morocco or Algeria, but failing that a good quality branded one which includes rose petals will do!
Preheat the oven to 160c. Pierce the skin all over with a skewer or a knife to release the fat as it cooks.
Generously season the duck leg with rock salt and ground black pepper on both sides then rub the Ras El Hanout into the skin.
Place in a cold tray and cook for 1 hour 30 minutes. The skin should be nice and crisp and the meat falling away from the bone.
Traditional cous cous steams for hours absorbing flavour in a CousCousier over a tagine. This is my take on a quick shortcut that whilst not quite authentic still tastes delicious!
Place the cous cous in a glass bowl and pour over the warmed chicken stock. Set aside until all the liquid has been fully absorbed.
Use a fork with the butter on to fluff up the grains.
Roughly chop the herbs and mix through with the pomegranate seeds.
Cut the aubergine into halves, coat in half the oil and place in a pre-heated oven at 180C for 25 mins.
When the flesh is soft and the skin is crinkled remove from oven and scoop out the flesh into a bowl. Let cool.
Add the cooled aubergine, lemon, tahini, olive oil, garlic & salt to a food processor and blitz until desired consistency (I like mine not too smooth).
Thanks to Creedy Carver, for sharing this recipe with us.