Apricot Duck
Ingredients
- 4 x cooked roasted legs
- 1 onion, sliced
- Jarred apricots
- 1 tbsp Moroccan spices
- 1 cup chicken stock
- Cooked couscous, to serve
- 3 tbsp flaked almonds, toasted, to serve
Products used
Method
- Fry the onions in a hot pan until caramelised.
- Add the spices and allow it to toast, then add the duck legs, apricots and stock. Cook for 15 – 20 minutes or until the meat falls off the bone and the sauce has reduced.
- Plate up the duck legs in a bowl on couscous with some onions, apricots and sauce, and finish with flaked almonds on top.
Recipe by: Justine Schofield