Duck Tagine from I Love My Slow Cooker by Beverly LeBlanc

Ingredients

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