4large duck legs2 tbspextra-virgin olive oil8French shallots, halved lengthways if large500 ml (2 cups) chicken stock2 tbsphoney (such as leatherwood) ½ tsp each ground cinnamon and ground coriander6garlic cloves1rosemary sprig, leaves only1orange, segmented 180 gmgreen olives 30 mlfreshly squeezed orange juiceTo serve:couscous or rice
Preheat the oven to 200C. Cut the duck legs in half at the joint and remove all the bones, keeping the meat intact as much as possible. Heat the oil in a deep, ovenproof, heavy-based frying pan until it smokes. Add the duck, skin side down, and brown for about 2 minutes per side. Remove the duck from the pan and set aside.
Add the shallots to the pan and toss until golden, then remove and reserve them. Discard the rendered duck fat. Add the stock, stirring to loosen any caramelised bits from the bottom of the pan. Stir in the honey and spices, place the duck back in, skin side up, along with the shallots, garlic, rosemary, orange segments, olives and seasoning. Bring to the boil.
Transfer the pan to the oven and cook for 10 minutes. Reduce the temperature to 180C, cover with a tight-fitting lid or several layers of foil and cook for a further 30 minutes.
Strain the duck mixture through a fine sieve into a large bowl and reserve the solids. Return the liquid to the pan and simmer, uncovered, to reduce it slightly. Skim any impurities from the top. Add the orange juice to the pan with the reserved solids and check the seasoning. Serve with couscous or rice and a salad.