Recipe by Louise Pickford

Chicken and Duck Fondue with Tunisian Relish

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Meat Meat
Easy Easy
6 Servings


- Tree nuts

Fondues don’t have to be Swiss – they are also a fabulously easy way to throw a North African-themed dinner party. Serve platters of couscous tossed with herbs and sautéed vegetables, pass around bowls of relish, then have your guests cook their own chicken and duck skewers. The rendered duck fat added to the cooking oil gives a wonderful depth of flavor.


For Serving

  • 500 grams/1 pound 2 ounces skinless, boneless chicken breasts or thighs

  • 500 grams/1 pound 2 ounces duck breast, with the fat trimmed and reserved

  • 750 milliliters to 1 and 1/4 litres/3 and 1/4 to 5 cups peanut or safflower oil

  • couscous tossed with pomegranate seeds, pistachio nuts and coriander/cilantro and steamed

  • carrots

Tunisian Relish

  • 4 large tomatoes, skinned and deseeded

  • the peel of 1 preserved lemon

  • 2 tablespoons Ta’amti Harissa or tomato purée/paste

  • a large handful of fresh coriander/cilantro, cleaned and chopped


Prepare the Tunisian Relish


To make the Tunisian relish, chop the tomatoes and preserved lemon peel very finely and put into a bowl. Stir in the harissa or tomato purée/paste, coriander/cilantro and olive oil.


Season with salt and set aside for a few hours to develop the flavors.

Prepare and Serve the Chicken and Duck Fondue


Cut the chicken and duck into one-centimeter/half-inch strips and thread the strips onto the skewers, about 50 grams/one and three-quarters ounces per skewer, leaving about four-centimeter/one and a half inches clear at the end, so it can rest it on the bottom of the pot without sticking. Arrange on a serving platter. Set platters of couscous and bowls of Tunisian relish on the table.


Fill a metal fondue pot one-third full with oil and add the duck fat trimmings. Heat the oil to 180 degrees Celsius/350 degrees Fahrenheit or until a cube of bread browns in 40 seconds. Very carefully transfer the pot to its tabletop burner. Remove the duck fat when it becomes brown.


Invite guests to cook the skewers of duck and chicken in the hot oil for two minutes, then eat with the couscous and relish.


From Fondue & Raclette: Indulgent Recipes for Melted Cheese, Stock Pots & More By Louise Pickford, Ryland Peters & Small Photography by Ian Wallace © Ryland Peters & Small 2022 Purchase on Amazon.

Chicken and Duck Fondue with Tunisian Relish

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