Algerian Duck Legs with Couscous

Serves 5-6
Time 1.5-2 hours


5-6 Duck Legs (Marylands)

1 onion, finely diced
6 cloves garlic, finely diced
½ tsp saffron
1 tsp cinnamon ground
1 tsp cumin ground
1 tsp coriander ground
1 tsp ground ginger
½ tsp cayenne pepper
1 tin chopped tomatoes
1½ cup passata
1½ cup stock
1 lemon, juiced

For the Couscous
2 cups cous cous
4 cups stock
Extra virgin olive oil
¼ cup almonds, chopped
¼ cup pistachios, chopped

Salad to Garnish
½ bunch coriander, chopped
½ bunch parsley, chopped
½ bunch mint, chopped
½ red onion, thinly sliced
2 spring onions, chopped
2 tbsp sumac
Juice of 2 lemons
Extra virgin olive oil


Brown the duck legs in a hot pan skin side down and a little olive oil, and season with salt and pepper.

Sweat the onion and garlic in a large saucepan with a little olive oil. Add the saffron, cinnamon, cumin, coriander powder, ground ginger, cayenne pepper, passata, tin of tomatoes, stock and ½ bunch fresh coriander.

Add the browned duck legs to the sauce and cover the pan with a lid for 1 hour – 1hr 15min until tender.

Heat the stock and add it to a bowl of the couscous, wrap with cling film and allow it to absorb all of the flavour and liquid. Keep covered for 8-10 minutes.

Fluff up the cooked couscous with a fork then stir in the nuts and a drizzle of olive oil.

Assemble the salad ingredients together.

Serve the duck legs with the couscous and salad.