Combine the onion, garlic and ginger into a small bowl and set aside.

Combine the prunes, apricots and raisins into a separate bowl and set aside. 

Combine the coriander, cumin, cinnamon and cayenne in a small bowl and set aside

Combine the juice and zest of the lemon and orange in a small bowl and set aside.

Trim any excess fat from the duck legs and salt liberally on both sides. Heat a Dutch oven, large enough to hold all 4 legs comfortably, over high heat. Pour in the olive oil. Place all 4 legs into the pot, skin side down, and sear until dark golden brown. Turn down the heat and transfer the duck legs to a plate.

Discard all but 2 tablespoons of the fat in the pot, or enough to cover the bottom of the Dutch oven. Add the onion, garlic, and ginger and saute until the vegetables have softened, roughly 5 minutes. Add the spices and stir so the spices completely coat the vegetables. 

Turn the heat to medium-high. Deglaze with the citrus juice-zest mixture and cook until the liquid has evaporated. Add the dried fruits and chicken stock, and bring to a boil. Turn down to a simmer and gently place the duck legs, skin side up, back into the Dutch oven, making sure they are completely submerged in the liquid. Place the carrots on top and cover the Dutch oven. Either turn the stove top to the lowest heat or place in a preheated 300 degree oven for 2 hours. After 2 hours check to see if the duck legs are so tender that the meat easily begins to fall off the bone. If they are not yet tender, cook for an additional 20 to 30 minutes.

Carefully transfer the duck legs to a serving dish. Stir the cooking liquid, which should have thickened to a sauce. If it’s not quite thick enough, return to medium heat and reduce for an additional 10 to 15 minutes. Pour the sauce over the meat and garnish with the chopped parsley and mint. Serve with couscous.