Duck olive and date tagine

Ingredients

• 6 duck legs
• 1 cup chermoula (see below)
• 1 red onion, sliced into 6 wedges
• 2 carrots, cut into 4cm long pieces
• 1 medium yam, peeled and cut into 4cm-long pieces
• 30 green beans
• 12 whole almonds, skin removed
• sea salt
• extra virgin olive oil
• 2 tbsp honey
• juice of 1 lemon
• 8 fresh dates, pitted
• 1 small handful large green olives, pitted
• rind of ¼ preserved lemon, finely sliced
• 2 tbsp chopped coriander leaves
• 2 tbsp chopped flat leaf parsley
• 1 red onion, roughly chopped
• 4 garlic cloves, roughly chopped
• 90g coriander (including stalks), washed and roughly chopped
• 150g flat-leaf parsley (including stalks), washed and roughly chopped
• 1 heaped tsp sea salt
• 1 tbsp ground cumin
• 1 tbsp ground coriander
• 1½ tbsp ground chilli
• 1 tbsp ground turmeric
• 2 tsp sweet paprika
• 1½ tbsp ras el hanout
• 185ml extra virgin olive oil
• juice of 1 lemon

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