Pierce the duck skin all over with a skewer. Mix together the cinnamon, ginger and 1/2 tsp fine sea salt, then rub all over the duck breasts. Set aside at room temperature for 20 mins.

Heat the air fryer to 200C. Put the onions and clementines in a small casserole dish, toss with the oil and cook in the air fryer for 5 mins.

Pat the duck breasts dry with kitchen paper, then place skin-side up on top of the onion and clementine mix. Cook for 10 mins, stirring the onions and clementines halfway through to coat them in the duck fat.

Lower the temperature to 190C. Stir the apricots, honey and stock together, then pour into the casserole dish. Cook for 5 mins, until the duck skin is crispy, then lift the duck out onto a warm plate and rest for 5 mins.

Cook the sauce for a final 5 mins to thicken. Serve the duck and sauce in shallow bowls with rice or mash.