Oriental Duck

Ingredients

• 1 wild duck (or substitute with flighted duck)
• fine sea salt
• 4 onions
• 18 dried apricots (pit removed)
• 2 tbsp raisins
• 4 Tbsp sunflower oil
• oil for frying
• Salt
• 1 tsp chopped chili peppers
• 1 clove garlic (chopped)
• 6 black peppercorns
• 0.5 tsp pink pepper
• 1 tbsp pomegranate extract (or syrup substitute)
• 0.125 l water
• 300 g basmati rice
• 1 packet saffron thread
• 350 ml hot water

Instructions

1. 1.

   Wash the duck thoroughly, pat dry and rub with sea salt.

2. 2.

   Preheat oven to 180°C. Peel and halve the onions, then dice finely. Slice apricots lengthwise and sauté them with raisins and onions in 4 tbsp oil for about 15 minutes until stewed. Add salt, chili, and garlic, and stew for another 5 minutes; finally stir in pepper. Stuff the duck with three‑quarters of the filling and secure the opening with small wooden skewers. Brown the duck all over in oil, then cook covered in its own juices for 15 minutes.

3. 3.

   Mix pomegranate extract with water and pour over the duck. Roast in the preheated oven for about 30–40 minutes, basting frequently with cooking juices.

4. 4.

   After cooking, remove the duck from the pot, place it on a plate, and keep warm at 80°C in the oven.

5. 5.

   Sauté basmati rice in a little oil, then add to the cooking liquid. Add saffron, remaining filling, and hot water; simmer covered over low heat for about 30 minutes until the rice absorbs the liquid.

6. 6.

   Place the duck atop the rice, cook for an additional 10 minutes, and serve hot.