Duck with Harrissa and Saffron

Saffron is expensive but you use a very little and it really is worth for it for the wonderful flavour. Harrissa is an African spice mixture quite hot, I will add a recipe for it after this post. If you make this dish please take a photo and posted together with the recipe. Thank you

Keith Vigon @cook_4574654

United Kingdom

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Ingredients

1 tbspolive oil
1.75 kgduck quartered
1large onion, thinly sliced
1garlic clove, crushed
1/2 tspground cumin
400 mLduck or chicken stock (if you can find duck use it)
Juice of 1/2 lemon
1-2 tspHarrissa
1cinnamon stick
1 teaspoonsaffron strands
50 gblack olives (pitted)
50 ggreen olives
Peel of one preserved lemon, rinsed, drained and cut into fine strips
to tasteSalt and ground black pepper
Coriander sprigs to garnish

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Steps

1

Heat the oil in a casserole. Add the dark quarters and cook until browned all over. Remove with a slotted spoon and set aside
2

Add the onion and garlic to the oil remaining in the casserole and cook for 5 minutes until soft. Add the Q men in Cork stirring, for 2 minutes more
3

Pour in the stock and lemon juice, then add the Harrissa, cinnamon and saffron. Bring to the boil.
4

Return the duck to the casserole and add the olives, preserved lemon peel and lemon slices. Season with salt and pepper
5

Lower the heat, partially cover the casserole and simmer gently for 45 minutes until the duck is cooked through.
6

Discard the cinnamon stick. Stir in the chopped coriander and garnish with the coriander sprigs