Duck with harissa

 

     Harissa, mixed with cinnamon, saffron and preserved lemon, gives this colourful casserole an unforgettable flavour.

Serves 4

• 15 ml olive oil
• 1.75 kg duck, quartered
• 1 large onion, thinly sliced
• 1 garlic clove, cruhed
• 2 ml ground cumin
• 400 ml duck or chicken stock
• Juice of ½ lemon
• 5-10 ml harissa
• 1 cinnamon stick
• 5 ml saffron strands
• 50 gr black olives
• 50 gr green olives
• 1 preserved lemon, rinsed, drained and cut into fine strips
• 2-3 lemon slices
• 30 ml chopped fresh coriander
• Salt and freshly ground black pepper
• Coriander sprigs, to garnish

Heat the oil in a flameproof casserole and fry the duck quarters until browned all over ; remove with a slotted spoon and set aside.
Add the onion and garlic to the casserole and cook for 5 minutes until soft, then add the ground cumin and cook, for 2 minutes, stirring all the time.

Pour in the stock and lemon juice, then add the harissa, cinnamon and saffron ; bring to the boil, return the duck to the casserole and add the olives, preserved lemon peel and lemon slices.
Season with salt and pepper.

Reduce the heat, partially cover the casserole and simmer gently for 45 minutes until the duck is cooked through.
Discard the cinnamon stick ; stir in the chopper coriander and garnish with the coriander sprigs.

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