- 6 duck legs
- 200g shallots , peeled
- 2 tsp each ground coriander, cumin, ginger and paprika
- 600ml vegetable stock
- 2 tsp clear honey
- juice 1 lemon
- 6 small, firm clementines , peeled
- 3 tbsp chopped coriander
- 2 tbsp toasted sesame seeds
- Heat oven to 190C/fan 170C/gas 5. Put the duck legs in one layer in a large roasting tin or two smaller ones. Sprinkle with salt, then roast for 45 mins. Remove the duck legs to a dish and spoon 3 tbsp of the duck fat into a large, wide pan (reserve the remainder of the duck fat).
- Add the shallots and fry briefly until just starting to color. Sprinkle in the spices and mix well. Add the stock, honey, lemon juice, salt and pepper, and bring to the boil. Sit the duck legs on top, cover tightly and cook over a gentle heat for 1-1¼ hrs until the meat is very tender.
- Meanwhile, heat 1 tbsp of the duck fat in a frying pan, add the clementines and fry all over until glistening and starting to brown. Add to the pan with the duck and cook for a further 15 mins, then sprinkle with coriander and sesame seeds. This dish goes really well with couscous.
Freeeze at the end of step 3 before adding the coriander and sesame seeds. Defrost in the fridge overnight, then return to the pan, bring slowly to the boil and simmer, covered, for 20 mins. Sprinkle with coriander and sesame seeds, and serve.