This is a hearty Iranian stew, traditionally made with game birds and meatballs. Here, I have used duck legs instead and made the sauce as a separate chutney. You can serve this chutney with fish and chicken dishes, too.
4duck legs, skin on
4tsp finely chopped mint leaves, plus extra for sprinkling
Preheat the oven to 170°C/325°F/Gas 3. Lightly pierce the duck skin all over the legs with the point of a sharp knife or a skewer, being very careful not to puncture the meat, as this would make it toughen during cooking. Season with salt and pepper.