Crispy duck with clementines
Ingredients
- 4 duck legs
- 1 tbsp fennel seeds
- 1 tbsp coriander seeds
- 1 tbsp sea salt
- 7 banana shallots, peeled and halved
- 4 clementines, peeled and halved
- 2 bay leaves
- 350ml hot chicken stock
- ½ tbsp cider vinegar
- green veg and potato dauphinoise (see below), to serve (optional)
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