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

Become a Premium Member to access this recipe

Unlimited, ad-free access to hundreds of the world’s best cookbooks
Over 150,000 recipes with thousands more added every month
Recommended by leading chefs and food writers
Powerful search filters to match your tastes
Create collections and add reviews or private notes to any recipe
Swipe to browse each cookbook from cover-to-cover
Manage your subscription via the My Membership page

Already a member?

Best value

'Brilliant app for foodies'

'Spotify of cookbooks'

No reviews for this recipe

Braised duck with saffron, preserved lemon and harissa

Ingredients

Method

Become a Premium Member to access this recipe

$4.99

$39.99

Part of