Duck tagine with clementines
Serves 6 Prep 15 mins Cook 2 hrs £1.99 a portion 437 kcals, 23g fat, 6g sat. fat, 7g sugar 6 duck legs 200g shallots, peeled but left whole 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
1 Heat oven to 190C/170C fan/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 to a dish and spoon 3 tbsp of the fat into a large, wide pan (reserve the remainder of the duck fat).
2 Add the shallots and fry briefly until just starting to colour. Sprinkle in the spices and mix well. Add the stock, honey, lemon juice, season 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.
3 Meanwhile, heat 1 tbsp of the duck fat in a frying pan, then fry the clementines until glistening and starting to brown. Add to the pan with the duck and cook for 15 mins. Can be frozen at this stage. Sprinkle with coriander and sesame seeds and serve with couscous on the side.
TO FREEZE
Defrost fully in the fridge overnight, then place in a pan, bring to a simmer, cover and cook for 20 mins. Sprinkle with coriander and sesame seeds, and serve.