Lunch · Moroccan · 20 min
Moroccan-Spiced Duck and Black Bean Tagine with Shaved Fennel Slaw
- Calories
- 621
- Protein
- 57g
- Carbs
- 78g
- Fat
- 9g
Ingredients
- 160.6 g duck breast
- 260 g black beans
- 60 g red onion
- 10 g ras el hanout spice blend
- 1 tsp olive oil
- 0.25 tsp salt
- 0.125 tsp black pepper
- 120 g fennel bulb
- 69.3 ml red wine vinegar
- 6.6 g lemon zest
Method
- 01Soak dry black beans overnight in water. Drain, transfer to a pot with water, bring to a boil, and simmer until tender, about 45-60 minutes. Drain cooked beans, reserving 260g.
- 02Dice duck breast into 1-inch cubes.
- 03Heat olive oil in a tagine or heavy-bottomed pot over medium heat. Add duck breast and sear until browned on all sides, about 5 minutes.
- 04Add diced red onion and ras el hanout spice blend. Sauté for 2 minutes until onions soften and spices become fragrant.
- 05Add cooked black beans and 1/4 cup of water. Cover, lower heat, and simmer gently for 15 minutes until duck is tender, fully cooked, and reaches an internal temperature of 165°F (74°C).
- 06While tagine simmers, toss shaved fennel bulb with red wine vinegar and lemon zest in a small bowl to make the slaw.
- 07Season tagine with salt and black pepper to taste. Plate tagine in a wide bowl and top with the crunchy fennel slaw.
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