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Duck Tagine with Clementines

Ingredients

6 Duck Legs
200g Shallots, peeled
2 tsp of each Ground Coriander, Cumin, Ginger and Paprika
600ml Vegetable Stock
2 tsp Clear Honey
Juice of 1 Lemon
6 Small Clementines, peeled
3 tbsp Coriander, chopped
2 tbsp Sesame Seeds, toasted

Method

Heat the oven to 190C/Gas Mark 5. Put the duck legs in one layer in a large roasting tin and sprinkle with salt. Roast in the oven for 45 minutes then remove the duck to a dish and spoon 3 tbsp of the duck fat into a large, wide pan.

Add the shallots and fry briefly until just starting to colour. Sprinkle in the spices and mix well then add the stock, honey, lemon juice, salt and pepper, and bring to the boil. Sit the duck on top, cover tightly and cook over a gentle heat for 1 hour 15 minutes, until the meat is very tender.

Meanwhile, heat 1 tbsp of the duck fat in a frying pan and add the clementines. Fry all over until glistening and starting to brown. Add to the pan with the duck and cook for a further 15 minutes, then sprinkle with coriander and sesame seeds.

Serve with couscous.

Source: BBC Good Food Magazine