Duck tagine with chestnuts from Duck, Duck, Goose: Recipes and Techniques for Cooking Ducks and Geese, Both Wild and Domesticated by Hank Shaw

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Notes about this recipe

  • Eat Your Books

    Can substitute olive oil for duck fat; goose for duck; chicken stock for duck stock.

  • lkgrover on January 22, 2025

    Loved this tagine with duck & dates; great combination of sweet, savory, and crunchy. I used leftover roast duck, which decreased my cooking time. Also substituted walnuts for chestnuts, as suggested in the note.

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