Roast duck is often served with green peppercorn sauce, but here I've used those peppercorns in the traditional North African condiment harissa. It adds a real kick, so use the yoghurt as a foil.
Serves 6 / Cooking 1 hour 20 minutes / Preparation 30 minutes
½ teaspoon cumin seeds
1 teaspoon caraway seeds
½ teaspoon salt
2 cloves garlic, chopped
50g drained green peppercorns
2 tablespoons extra virgin olive oil
6 duck legs
1 carrot
1 small onion
1 small leek
small bunch fresh thyme
1kg pumpkin
300g green beans, trimmed
plain yoghurt to serve
from
http://www.stuff.co.nz/life-style/food-wine/recipes/89225883/Recipe-Roast-duck-pumpkin-with-green-peppercorn-harissa-yoghurt
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