Name: Crispy duck with clementines
Prep time: 15 min
Cook time: 15 min
Yield: 4
Ingredients: 4 duck legs -; 1 tbsp fennel seeds -; 1 tbsp coriander seeds -; 1 tbsp sea salt -; 7 banana shallots, peeled and halved -; 4 clementines, peeled and halved -; 2 bay leaves -; 350ml hot chicken stock -; ½ tbsp cider vinegar -; green veg and potato dauphinoise (see below), to serve (optional) -

Ingredients for - Crispy duck with clementines

1. 4 duck legs

2. 1 tbsp fennel seeds

3. 1 tbsp coriander seeds

4. 1 tbsp sea salt

5. 7 banana shallots, peeled and halved

6. 4 clementines, peeled and halved

7. 2 bay leaves

8. 350ml hot chicken stock

9. ½ tbsp cider vinegar

10. green veg and potato dauphinoise (see below), to serve (optional)

How to cook deliciously - Crispy duck with clementines

1 . Stage

Slash the skin of the duck legs with a sharp knife and put in a large baking tray. Crush the fennel and coriander seeds using a pestle and mortar, then combine with the salt. Rub the salt mix over the duck skin, cover and chill overnight.

2 . Stage

The next day, pat off some of the salt and spice mix, leaving a little behind. Heat the oven to 220C/200C fan/gas 7. Roast the duck legs for 20 mins, then add the shallot halves to the tray and roast for a further 20 mins. Nestle in the clementines and bay, then pour in the stock and vinegar. Reduce the oven temperature to 180C/160C fan/gas 4. Cover the tray with foil and cook for 1 hr 20 mins.

3 . Stage

Remove the foil, then cook for a further 20 mins until crisp and tender – the meat should be very tender when pierced with a knife. Serve with potato dauphinoise and some green vegetables, if you like.