Braised duck with saffron, preserved lemon and harissa from Spice by Christine Manfield

Ingredients

• 1 teaspoon freshly ground black pepper
• 1 tablespoon Ras el Hanout
• 50 ml strained lemon juice
• 2 litres Duck Stock
• 2 teaspoons Harissa
• 1 teaspoon saffron threads
• 12 green kalamata olives, pitted and halved
• 1 preserved lemon, finely sliced
• 2 teaspoons cumin seeds
• 12 duck legs
• 50 ml olive oil
• 8 cloves garlic, minced
• 2 brown onions, minced
• 1 stick cinnamon
• 1 tablespoon minced ginger
• ¼ cup coriander leaves