lunch

Moroccan-Spiced Duck and Black Bean Tagine with Shaved Fennel Slaw

Name: Moroccan-Spiced Duck and Black Bean Tagine with Shaved Fennel Slaw
Ingredients: 160.6 g Wild duck breast, meat only, raw; 114.4 g Beans, black, mature seeds, raw; 120g Fennel bulb, raw; 60g Red onions, raw; 10g Moroccan Ras el Hanout spice blend; 69.3 ml Vinegar, red wine; 6.6 g Lemon zest

Nutrition

797

kcal

Calories

Protein

Carbs

Fat

AI Insight

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Ingredients(7)

Wild duck breast, meat only, raw160.6 g

Beans, black, mature seeds, raw114.4 g

Fennel bulb, raw120g

Red onions, raw60g

Moroccan Ras el Hanout spice blend10g

Vinegar, red wine69.3 ml

Lemon zest6.6 g

Instructions

Soak the black beans overnight and boil until tender, about 45-60 minutes. Drain well.

Dice the duck breast into 1-inch cubes. Heat a heavy-bottomed pot (tagine style) over medium heat and sear the duck until browned, about 5 minutes.

Add diced red onions and bloom the Ras el Hanout spices until fragrant. Add the cooked black beans and a splash of water. Cover and simmer gently for 15 minutes to allow the spices to penetrate the duck and beans.

Meanwhile, shave the fennel bulb into paper-thin ribbons. Toss with red wine vinegar and lemon zest in a small bowl to create a bright, crunchy slaw.

Adjust the tagine seasoning with salt and pepper to taste. The duck should be tender and the sauce reduced to a light glaze.

Serve the tagine in a warm bowl, topped generously with the crisp, acidic fennel slaw to provide a refreshing contrast to the warm, earthiness of the Moroccan spices.