25 g (1 oz) fresh root ginger, peeled and finely chopped
2 cinnamon sticks
pinch of saffron threads
500 g (1 lb) duck breasts, cubed
400 ml (14 fl oz) hot chicken stock
2 tablespoons butter
3–4 tablespoons honey
2 pears, peeled, quartered, cored
2–3 tablespoons orange blossom water
salt and pepper
a few shredded lemon balm or mint leaves, to garnish
Buttery Couscous (see page 128), to serve
Heat the oil in a heavy-based frying pan or the base of a tagine, stir in the onions and ginger and cook until they begin to colour, then add the cinnamon sticks and saffron. Add the duck meat and coat well. Pour in the stock and bring to the boil. Reduce the heat, cover and cook over a medium heat for 20 minutes.
Meanwhile, melt the butter in a heavy-based frying pan and stir in the honey. Toss in the pears and cook until they begin to caramelize.
Add the pears to the duck with the orange blossom water and cook for a further 5 minutes. Season, garnish with the lemon balm or mint and serve with couscous.