HONEY-BRAISED DUCK WITH ALMONDS & OLIVES

SERVES 4

This dish is a cracker with chicken or quail instead of the duck. I also like it with raisins in place of the olives.

4 large duck legs

sea salt and freshly ground black pepper

2 tablespoons extra virgin olive oil

8 brown shallots, halved lengthways if large

500 ml (17 fl oz/2 cups) chicken stock

1 tablespoon honey

½ teaspoon ground cinnamon

½ teaspoon ground coriander

6 garlic cloves

1 rosemary sprig, leaves picked

100 g (3½ oz) whole blanched almonds

180 g (6 oz) green olives

juice of 1 lemon

Preheat the oven to 200°C (400°F/Gas 6).

Cut the duck legs in two at the joint and season with salt and pepper.

Heat the oil over medium heat in a deep, ovenproof, heavy-based frying pan until it smokes. Add the duck, skin side down, and brown for 2 minutes on each side. Remove from the pan and set aside.

Add the shallots to the pan and toss over medium heat until golden, then remove and set aside.

Discard the oil and rendered duck fat. Add the stock, stirring to loosen any caramelised bits from the bottom of the pan. Stir in the honey and spices, return the duck to the pan, skin side up, along with the shallots, garlic, rosemary, almonds and olives and season. Bring to the boil.

Transfer the pan to the oven and bake for 10 minutes. Reduce the temperature to 180°C (350°F/Gas 4), cover with a tight-fitting lid or several layers of foil and bake for a further 40 minutes.

Strain the duck mixture through a fine sieve into a large bowl, reserving the solids. Return the liquid to the pan and simmer, uncovered, to reduce by about half or until a good sauce consistency. Skim any impurities from the top. Add the lemon juice. Return the duck and other solids to the pan, heat through and taste for seasoning.

Serve with a bowl of steamed couscous or rice and a large salad.