25 g (1 oz) fresh root ginger, peeled and finely chopped
1 large quince, cut into 8 segments
juice of 1 lemon
2 tablespoons runny honey
2 teaspoons ground cinnamon
salt and pepper
small bunch of coriander, finely chopped, to garnish
couscous, to serve (optional)
Rub the duck legs with 2 tablespoons of the oil, season and place in a roasting tin. Place in a preheated oven, 200°C (400°F), Gas Mark 6, for 20 minutes.
Meanwhile, heat the remaining oil and the butter in a heavy- based frying pan, stir in the ginger and cook for 1 minute. Add the quince segments and cook for 2–3 minutes on each side until they are golden brown. Turn off the heat and pour over the lemon juice.
Pour off any excess fat from the duck legs and arrange the pieces of quince around them. Drizzle the honey over the duck and quince and sprinkle over the cinnamon. Return to the oven and cook for a further 10 minutes until the duck legs are cooked through. Garnish with the coriander and serve with couscous, if liked.