Put duck legs into a roasting dish, season with salt and roast in a 190°C oven for 45 minutes. Remove the duck legs
to a dish and set aside. Spoon a couple of Tbs of the duck fat into a frying pan and sauté some peeled whole banana shallots
until just starting to colour, sprinkle with a tsp each of ground coriander, cumin, ginger and paprika. Add 300ml chicken stock,
2 tsp honey, the juice of a lemon, some seasoning and bring to a boil. Pour everything back into the roasting dish, sit
the duck legs on top, cover with a lid or aluminium foil and return to the oven for about an hour, until the duck is very tender.
Meanwhile, in a little more duck fat, fry peeled and halved clementines until starting to brown, then add to the duck and cook
for a further 15 minutes. Sprinkle with coriander and sesame seeds and serve with couscous.