Make Martin Morales' Sango con Adobo | Recipes | Foodism

Ingredients

• 4 duck legs, pricked all over
• 1 tbsp olive oil
• 2 onions, finely chopped or grated
• 50g panca chilli paste
• 1 tsp dried oregano
• 6 bay leaves
• 100ml dry cider
• 500ml chicken stock
• Salt and freshly ground black pepper
• 100ml orange juice
• 4 garlic cloves, crushed
• 1 tsp cumin
• 100g freekeh
• 50g butter
• 50g plain flour
• 50g palm sugar or light soft brown sugar
• 250ml milk
• 50g queso fresco or feta, crumbled
• 1 tbsp peanuts, lightly chopped
• 1 tbsp raisins, soaked in a little hot water