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Ingredient
Duck with Harrissa and Saffron
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Chef :
Keith VigonDuck 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
Ingredient
1 tbsp
olive oil
1.75 kg
duck quartered
1/2 tsp
ground cumin
1-2 tsp
Harrissa
1 teaspoon
saffron strands
50 g
green olives
to taste
Salt and ground black pepper
Cooking instructions
* Step 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
* Step 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
* Step 3
Pour in the stock and lemon juice, then add the Harrissa, cinnamon and saffron. Bring to the boil.
* Step 4
Return the duck to the casserole and add the olives, preserved lemon peel and lemon slices. Season with salt and pepper
* Step 5
Lower the heat, partially cover the casserole and simmer gently for 45 minutes until the duck is cooked through.
* Step 6
Discard the cinnamon stick. Stir in the chopped coriander and garnish with the coriander sprigs
Note: if there is a photo you can click to enlarge it
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