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4 x Luv-A-Duck, Duck Legs
2 garlic cloves
1 onion large, diced
1 carrot large, diced
2 tsp ras el hanout
1/2 cup pitted olives
1 slice of preserved lemon
2 tsp pistachio nuts
1 pomegranate - seeds
1 bay leaf
8 dried apricots, sliced
2 cups Luv-A-Duck duck stock
Fresh coriander leaves to garnish
Place the whole tagine pot in the middle of the table (place a heat resistant board underneath) with the cous cous and flatbread and let everyone serve themselves.