Braised duck with saffron, preserved lemon and harissa

Name: Braised duck with saffron, preserved lemon and harissa
Cuisine: African
Ingredients: 1 teaspoon freshly ground black pepper; 1 tablespoon Ras el Hanout; 50 ml strained lemon juice; 2 litres Duck Stock; 2 teaspoons Harissa; 1 teaspoon saffron threads; 12 green kalamata olives, pitted and halved; 1 preserved lemon, finely sliced; 2 teaspoons cumin seeds; 12 duck legs; 50 ml olive oil; 8 cloves garlic, minced; 2 brown onions, minced; 1 stick cinnamon; 1 tablespoon minced ginger; ¼ cup coriander leaves

Preparation info

Difficulty
Easy

Appears in

Spice

By Christine Manfield

Published 1999

About

This dish blends African and Mediterranean flavours with natural ease and makes you dream of the kasbah! It is an adaptation of an earlier favourite using the same flavours with squab, as appeared in Paramount Cooking.

Ingredients

2 teaspoons cumin seeds
50 ml olive oil
12 duck legs<

Method

Dry-roast cumin seeds over gentle heat until fragrant. Cool, then grind to a fine powder.
Heat half the oil in a wide, heavy-based pan and brown duck legs on both sides, about 8 minutes. Remove legs, then tip oil and fat from pan.
Heat remaining oil in pan and sauté onion, garlic and ginger until softened. Add ground cumin, cinnamon stick, ras el hano