Steps to Prepare Award-winning Duck with Harrissa and Saffron
Hello everybody, it's me, Dave, welcome to our recipe site. Today, I'm gonna show you how to make a distinctive dish, Simple Way to Make Speedy Duck with Harrissa and Saffron. One of my favorites. This time, I am going to make it a bit tasty. This will be really delicious.
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Many things affect the quality of taste from Duck with Harrissa and Saffron, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Duck with Harrissa and Saffron delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
To begin with this recipe, we have to prepare a few components. You can cook Duck with Harrissa and Saffron using 15 ingredients and 6 steps. Here is how you can achieve that.
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
Ingredients and spices that need to be Get to make Duck with Harrissa and Saffron:
- 1 tbsp olive oil
- 1.75 kg duck quartered
- 1 large onion, thinly sliced
- 1 garlic clove, crushed
- 1/2 tsp ground cumin
- 400 mL duck or chicken stock (if you can find duck use it)
- Juice of 1/2 lemon
- 1-2 tsp Harrissa
- 1 cinnamon stick
- 1 teaspoon saffron strands
- 50 g black olives (pitted)
- 50 g green olives
- Peel of one preserved lemon, rinsed, drained and cut into fine strips
- to taste Salt and ground black pepper
- Coriander sprigs to garnish
Instructions to make Duck with Harrissa and Saffron
- Heat the oil in a casserole. Add the dark quarters and cook until browned all over. Remove with a slotted spoon and set aside
- 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
- Pour in the stock and lemon juice, then add the Harrissa, 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
- Lower 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 chopped coriander and garnish with the coriander sprigs
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