Spiced Duck Recipe
Ingredients
| Duck | 1 | |
| Coriander | 2 Tablespoon | |
| Cumin | 1 Teaspoon | |
| Saffron | 1/4 Teaspoon | |
| Anise | 1/2 Teaspoon | |
| Ginger | 2 Teaspoon, powdered | |
| Onions | 1 1/2 Cup (16 tbs), finely chopped | |
| Garlic | 2 Clove (5gm) | |
| Cashew nuts | 1/2 Cup (16 tbs) | |
| Onions | 4 | |
| Chili peppers - 1/2 teaspoon, dried and ground | ||
| Salt | 3 Teaspoon | |
| Coconut cream | 1 1/4 Cup (16 tbs) | |
| Eggs - 2 hard-cooked, chopped | ||
| Bread cubes - 2 cups | ||
Directions
GETTING READY
1) Preheat the oven to 425 degrees.
2) Wash the duck well and dry.
3) With a knife, chop the liver and gizzard coarsely.
MAKING
4) In a bowl, pound the coriander, cumin, saffron, anise, ginger, onions, garlic, and nuts. You can also chop these to a paste.
5) In a large pan, add this spice mixture, reserving 2 tablespoons.
6) To this, add the sliced onions, chili peppers, 2 teaspoons salt, 1 cup coconut cream, and the chopped giblets. Mix well.
7) Cook this mix over low heat for 15 minutes.
8) Let it cool for a while.
9) Now, add the eggs and bread cubes.
10) With this mixture, stuff the duck. Sew or skewer the opening.
11) In a small bowl, combine the reserved spice mixture, remaining salt and the coconut cream.
12) Into the skin of the duck, rub this mixture.
13) On a rack in a roasting pan, place the duck and roast in the 425 degree oven for 2 1/2 hours or until duck is cooked. Baste with remaining spice mixture, if any, while roasting.
SERVING
14) Serve along with a green salad.
1) Preheat the oven to 425 degrees.
2) Wash the duck well and dry.
3) With a knife, chop the liver and gizzard coarsely.
MAKING
4) In a bowl, pound the coriander, cumin, saffron, anise, ginger, onions, garlic, and nuts. You can also chop these to a paste.
5) In a large pan, add this spice mixture, reserving 2 tablespoons.
6) To this, add the sliced onions, chili peppers, 2 teaspoons salt, 1 cup coconut cream, and the chopped giblets. Mix well.
7) Cook this mix over low heat for 15 minutes.
8) Let it cool for a while.
9) Now, add the eggs and bread cubes.
10) With this mixture, stuff the duck. Sew or skewer the opening.
11) In a small bowl, combine the reserved spice mixture, remaining salt and the coconut cream.
12) Into the skin of the duck, rub this mixture.
13) On a rack in a roasting pan, place the duck and roast in the 425 degree oven for 2 1/2 hours or until duck is cooked. Baste with remaining spice mixture, if any, while roasting.
SERVING
14) Serve along with a green salad.
Chef
