Sunday,28 May, 2017
Current issue | Issue 1328, (19 - 25 January 2017)
Sunday,28 May, 2017
Issue 1328, (19 - 25 January 2017)

Ahram Weekly

Stuffed duck with crushed wheat (fereek)

 Stuffed duck with crushed wheat (fereek)
Stuffed duck with crushed wheat (fereek)

Serves 8-10

Ingredients:


1.5-2 kg one whole male duck (cleaned, washed, drained)

3-4 cups fereek

2 cups finely chopped onion

1 large onion, whole (peeled, stabbed with a knife)

1 large onion, extra (peeled)

Juice of one lemon

2 tbsp ketchup

3 tbsp pouring cream

Salt + pepper + cinnamon stick + pinch of cinnamon + grated nutmeg + 4-6 cardamom pods + 4-6 bay leaves + 2 or 3 mastic pods

30 gm butter + 2 tbsp corn oil


Method:

Wash the crushed wheat under running tap water; until water is completely clear.  Drain and cover with fresh tap water.  Leave to soak for an hour or more.  Drain waters.  Wash again under fresh tap water and drain well.  Season washed and drained duck with only salt and pepper; inside-out, under skin, rubbing in vigorously and generously, then leave aside.  

Heat a medium-sized cooking pan on medium-high.  Add butter and oil.  Stir in chopped onion until translucent.  Season with salt, pepper and grated nutmeg.  Stir only until fragrant.  Add drained fereek, stirring, until completely dried of moist and a swooshing sound is heard whilst stirring.  Remove away from heat, cover and leave aside to completely cool off, then stuff prepared duck with handfuls of prepared fereek; by means of a large spoon, or by hand, from lower opening; pushing upwards, until completely stuffed and showing towards the opening facing you.  Press stuffing and sealing opening with peeled whole onion.  Truss legs of duck with thread.  

Meanwhile, fill a very large cooking pot with tap water to fill it all up; leaving one third of its space empty.  Add the stabbed whole onion to the water and bring to the boil.  Add stuffed, trussed duck to cook in boiling water.  When froth collects, remove with a ladle spoon.  Keep pot uncovered.  Repeat process until no more froth collects.  Add cinnamon stick, cardamom, bay leaves, mastic pods, salt and pepper.  

Cover, lower heat to medium-low and allow to cook until well done.Remove gently from its broth.  Lay in a large dish or tray.  Allow to cool until warm.

In the meantime and in a small bowl, combine lemon juice, ketchup, cream, pinch of cinnamon, salt and pepper.  Mix well to incorporate.   By means of a silicon brush, smear generously duck skin on all sides.  Place on a baking tray, uncovered, and bake in a preheated oven of 200 degrees C, until golden.  Remove from oven.  Allow to rest for a while.  Remove stuffing on to a serving dish, then carve duck and serve on top of the fereek stuffing.  Happy Epiphany to all Egyptians.

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