Cook Time 20 minutes
4 x cooked roasted legs
1 onion, sliced
1 tbsp Moroccan spices
1 cup chicken stock
Cooked couscous, to serve
3 tbsp flaked almonds, toasted, to serve
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.