Apricot Duck

Cook Time 20 minutes

Servings 2

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

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.