Name: Duck Tagine
Prep time: 20 min
Cook time: 1 h 30 min
Total time: 1 h 50 min
Yield: Serves 4
Ingredients: 12 pitted prunes; 1 tbsp dried thyme; 2 long strips of orange rind, pith removed; salt and freshly ground black pepper; 100 g/3½ oz cooking chorizo, skinned and sliced; cooked couscous, to serve; 1 tbsp olive oil, if needed; 1 tbsp fennel seeds; 1 courgette, halved lengthways and thinly sliced; 125 ml/4 fl oz/½ cup dry white wine; 1 onion, thinly sliced; 2 garlic cloves, finely chopped; 2 tsp ground coriander; chopped coriander leaves, to serve; 400 g/14 oz/scant 12/3 cups tinned chopped tomatoes; a pinch of dried chilli flakes, or to taste; 4 duck legs, about 250 g/9 oz each, skin scored; 2 tbsp freshly squeezed orange juice, or to taste (optional); pine nuts, toasted, to serve