Put the chermoula ingredients in a food processor,except oil and lemon juice. Process for one minute,and then slowly pour in oil until a thick paste forms. If making ahead of time,refrigerate chermoula until ready to use.
Put duck legs on a chopping board and cut in half so you have thighs and drumsticks.
Combine duck pieces with chermoula,onion,carrot,yam,beans,almonds and a little sea salt in a bowl. Leave to marinate for about for about 1 hour.
In a tagine or a large saucepan with a tight-fitting lid,heat a little extra virgin olive oil.
Add duck, vegetables and any marinade to pan and settle the pieces down reasonably flat. Half cover with water,add honey and lemon juice and cover with lid. Reduce heat to a very gentle simmer.
After about 30 minutes, remove lid and turn the ingredients over carefully. Add dates and olives,cover the pan again and cook for a further 30 minutes;by this stage everything should be tender.
Remove the tagine or pan from the heat,and serve tagine from tagine or pan you cooked it in,spoon onto a large platter or divide among plates with 3 duck pieces per person. Just before serving,sprinkle with chopped lemon rind and fresh herbs.