Heat oil in a casserole, fry duck parts all around, remove.
Fry onion and garlic in the fat until soft, add cumin and fry for 2 min, add stock and juice of one lemon.
Add harissa, cinnamon and saffron, bring to boil, add duck parts.
Add olives, lemon zest and lemon slices, season vigorously with salt and freshly ground pepper, bring to a boil.
Reduce temperature and simmer gently with saucepan slightly open for about 45 minutes.
Remove cinnamon stick, add coriander greens.
Harissa: Clean chilies (take out septums and don’t take all seeds!). Soak chilies in warm water for 30 min (I think you can take fresh ones on the spot as well). Roast seeds without fat in a frying pan until fragrant. Grind seeds to powder in mortar. Add salt and garlic, rub together. Add chilies, rub to a paste. Fold in oil gradually This variety can be used on the spot. It will keep, covered with oil, in the refrigerator for about 3 weeks.
Tip: zest from a preserved lemon: if you don’t have that, just take the washed zest of a fresh organic lemon, finely chopped.
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