Duck Tagine

• 4 duck legs, about 250 g/9 oz each, skin scored
• 100

Heat a heavy-based frying pan over a high heat. Add the duck legs, skin-side down, and fry for 3–5 minutes until the fat under the skin has melted into the pan. Use a slotted spoon to transfer the duck legs to the slow cooker as they brown.

Pour off any excess fat from the pan, leaving about 1 tablespoon