Duck Confit Tagine with Orange and Dates

Ingredients

• 4 duck confit legs
• 150 g medjool dates, pitted
• 2 orange
• 2 onion
• 1 tsp ground cinnamon
• 1 tsp ground ginger
• 2 tbsp clear honey
• 300 ml chicken stock
• 1 tbsp olive oil
• 15 g fresh flat-leaf parsley

Method

1. 1

   Heat the olive oil in a large wide pan. Place the duck confit legs skin-side down and crisp for 5 minutes. Turn and cook for 2 minutes more. Remove and set aside.

2. 2

   Slice the onions and soften in the duck fat left in the pan for 8 minutes. Add the cinnamon and ginger and cook for 1 minute.

3. 3

   Pour in the stock, add the honey and the juice and zest of 1 orange. Stir in the halved dates and simmer for 5 minutes.

4. 4

   Return the duck legs to the pan, cover and cook on a low heat for 20 minutes until heated through and the sauce is glossy.

5. 5

   Slice the remaining orange and serve alongside. Scatter with parsley and serve with buttered couscous.