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