Serves 4
Prepare
Place the duck on a chopping board and remove the fat deposits from the cavity. Cut off the neck and remove the first two wing joints, then season inside and out with sea salt. Repeat the process with the second duck.
Cook
If you have two stacking bamboo steamers or one large steamer, you can cook both ducks at once; otherwise, cook them one at a time. Steam the ducks over boiling water for 45 minutes, making sure not to let the saucepan boil dry. If using two steamers, halfway through the steaming, place the top one on the bottom. When the ducks are cool enough to handle, place one on a board and remove the legs. Cut out the backbone and slice the two breasts down the middle, leaving the breastplate in place. Repeat for the second duck. You will now have four breast pieces and four legs.
Preheat the oven to 220 °C. Rub the duck pieces with extra virgin olive oil and season with sea salt. Place them in a roasting tin, skin side down, and cook for 15 minutes, then turn over. Pour out any excess liquid and cook for a further 15–20 minutes. The duck should be cooked through and the skin crisp; remove from the oven when done.
Harissa
Slow roast the fennel, cumin and coriander seeds in the oven at 150 °C for 10 minutes. Allow to cool, then grind into a fine powder in a spice grinder. Place the capsicum, sea salt and oil in a large frying pan and cook over low heat for 1½ to 2 hours, then add the garlic and cook for 2 minutes. Add the palm sugar, fish sauce, chilli and ground spices, then simmer for 5 minutes before blitzing in a food processor until smooth. Stir in the lemon juice. Spoon into a sterilised jar and cover with a layer of oil.
To serve
You can either cut the legs in half and remove the breasts from the breastbone to carve into slices, or serve as is and let your guests eat off the bone – my preferred option as it reduces the mess.
Tips
Other accompaniments include braised cabbage, roast carrots with a dash of roast garlic dressing, boiled, braised or steamed greens, or tomato jam.
