Your butcher should be able to source thigh and drumstick portions for this delicious sweet and spicy dish, which is perfect for a New Year feast.
Serves: 8
Preparation: 15 minutes plus 12 hours marinading time
Cooking: 2½ hours
Ingredients
● 8 duck thigh and drumstick portions, cut in half
● 150g pitted whole prunes
● 150g dried whole apricots
● 2 large onions, diced into large cubes
● 1 orange, peeled and sliced into rings
● 1 orange, juice only
● 1 tbsp ras el hanout
● 1 tsp ground cinnamon
● 2 tbsp harissa
● 2 Granny Smith apples, cut into large cubes
● 250gr baby potatoes
To garnish:
● 1 pomegranate, deseeded
● 100g toasted flaked almonds
Method
● Preheat oven to 180°C.
● Mix all the ingredients except the pomegranate and almonds.
● Marinade for at least 2 hours, or even better, for up to 12 hours in the fridge.
● Place the duck and marinade in a large roasting tin, cover with foil.
● Roast for 2 hours, remove the foil. Cook for another 30 minutes until it is nice and brown.
● Transfer onto a large serving tray and garnish with pomegranate and almonds.
