Slow Cooked Orchard Duck
6 h. 30 min.
Suggested variation; replace the pear quarters with two Bramley apples that have been peeled and cut into large wedges.
Heat a large frying pan over a medium heat until hot. Season the duck legs and seal until golden brown in colour all over. Transfer to a slow cooker once sealed.
Add the pears to the rendered duck fat in the pan and saute for a few minutes before adding the ground spices and cinnamon sticks. Stir well then stir through the honey.
Pour into slow cooker and cover with the stock. Cover with a lid and cook on a medium setting for 6 hours.
Adjust the seasoning to taste before stirring through the chopped coriander.
Spoon into serving dishes and serve immediately.