Braised duck with saffron, preserved lemon and harissa

Preparation info
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Appears in

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.


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


  1. Dry-roast cumin seeds over gentle heat until fragrant. Cool, then grind to a fine powder.
  2. 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.
  3. Heat remaining oil in pan and sauté onion, garlic and ginger until softened. Add ground cumin, cinnamon stick, ras el hano