Simply appetizing, naturally sugary, and actually very great looking dish. Include this lovely dish to the night or day menu especially when you call for something quick-made, yet filling. I am very certain; this will never let you down.
- 2 teaspoons sunflower oil
- 6 duck legs (skinned)
- 2 garlic cloves
- 1 red chili
- 2 inch ginger stem
- 1 tablespoon of cumin
- 1 tablespoon of coriander
- 1 tablespoon of cinnamon
- 1 teaspoon of ground ginger
- 2 lemons 200 g dates
- 400 ml passata
- 100 g almonds
- Fresh mint
In a frying pan, warm the sunflower oil and fry the dugs legs until golden brown all over, one at a time. Next, turn your slow cooker to a low heat and place the duck legs within.
Dice the onion. Cut the lemons into halves, removing the pulp and pith. Using a food processor, blend the onion, garlic, chili, ginger and the lemon skin into a paste.
Next, in the frying pan that was used to brown the duck legs, fry the paste for 5 minutes or until soft. Remove and set aside.
Place the dates into the food processor with 1 cup of water. Process until another paste is formed. Scoop the date paste into the slow cooker with the duck legs and pour in the lemon seasoning.
Finally, pour the passata into the slow cooker and stir thoroughly. Slow cook the duck legs in sauce for at least 5 hours. Garnish with chopped almonds and serve with a side of your choice.
Nutritional Information: 527 calories, 53g protein, 30f carbohydrates, 20g fat, 3g saturates, 5g fiber, 27g sugar, 0.5g salt.