Ingredients

6 confit duck legs

2 onions

1 tbsp olive oil

140g dried apricots, quartered

1 tbsp ground cinnamon, plus a pinch extra for dusting

½ tbsp ground coriander

½ tbsp ground cumin

1 tsp fennel seeds

tiny pinch saffron

400ml chicken stock

zest 2 lemons

50g toasted pine nut

Prep: 1 HR
Cook: 50 MINS

Method

1)Shred the duck meat from the bones and set aside.