Crispy duck with clementines

• duck legs↗4
• fennel seeds↗1 tbsp tbsp
• coriander seeds↗1 tbsp tbsp
• sea salt↗1 tbsp tbsp
• banana shallots↗7

  peeled and halved

• clementines↗4

  peeled and halved

• bay leaves↗2
• hot chicken broth350ml ml
• apple cider vinegar↗½ tbsp tbsp
• potato dauphinoisegreen veg and

  green veg and (see below), for serving (optional)

Step-by-step instructions

1. 1

   Trim the skin of the duck legs with a sharp knife and place them in a large roasting tray. Grind the fennel and coriander seeds using a mortar and pestle, then mix them with the salt. Rub the salt‑spice mixture onto the duck skin, cover and refrigerate overnight.

2. 2

   The next day, remove most of the salt‑spice mixture, leaving a little. Preheat the oven to 220 °C/200 °C fan/gas 7. Roast the duck legs for 20 minutes, then add the halved shallots to the tray and roast another 20 minutes. Add the clementines and bay leaves, then pour in the broth and vinegar. Reduce the oven temperature to 180 °C/160 °C fan/gas 4. Cover the tray with foil and cook for 1 hour 20 minutes.

3. 3

   Remove the foil, then cook for another 20 minutes until the skin is crisp and the meat is tender – the meat should be very soft when pierced with a knife. Serve with the potato dauphinoise and green vegetables, if desired.