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Duck tagine with clementines
- 6 duck legs
- 200g shallots , peeled
- 2 tsp each ground coriander, cumin, ginger and paprika
- 600ml vegetable stock
- 2 tsp clear honey
- juice 1 lemon
- 6 small, firm clementines , peeled
- 3 tbsp chopped coriander
- 2 tbsp toasted sesame seeds
DirectionsView on BBC Good Food
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