ducks

People’s tastes differ; Some of them prefer beef and veal, others prefer lamb and sheep, and others prefer duck meat. Duck is widely eaten by the Damietta people in Egypt; As they prefer to eat it without the rest of the bird species on social occasions and holidays.

Duck preparation the Damietta way

the ingredients

  • Whole duck, large.
  • Five onions.
  • A cup of raisins.
  • A teaspoon of mastic.
  • Half a tablespoon of cardamom.
  • A tablespoon of mixed spices.
  • A cube of chicken broth.
  • a tablespoon of salt.
  • A little hot sauce.
  • Lemon juice.

How to prepare

  • We clean and purify the raisins from impurities, and then soak them in lukewarm water for about a third of an hour, then go to prepare the filling that will be placed inside the duck.
  • Cut the onions into thin slices, then put them in a large frying pan on the fire and fry them with oil, and after the oil heats up, put the onions and start stirring continuously, then cut the duck liver, giblets and the heart, add salt and spices, and keep stirring over a low heat.
  • We take the soaked raisins after filtering them from the water, then put them on the onions and the filling, and continue to stir, and so the filling is ready.
  • We clean the duck, remove everything inside, then put the filling, close it with a string or wooden sticks, and then boil it in water with a cube of chicken broth.
  • Pour it until it boils, and after it is fully matured, we put a little lemon juice and hot pepper on the outer surface of the duck, and then we put it in the oven.

Duck with spices

the ingredients

  • One duck, medium size.
  • Two large onions.
  • Half a teaspoon of cumin.
  • A teaspoon of black pepper.
  • A tablespoon of meat seasoning.
  • Two tablespoons of municipal ghee.
  • pinch of salt.

How to prepare

  • We must clean the duck well from the feathers and the inside.
  • We season the duck inside and out with the aforementioned spices and hot sauce, and leave it aside in the marinade, and we can also make holes in it for the spices to get inside.
  • We stuff the duck from the inside with onions and spices, then we hook the duck from its feet and legs, so that it becomes like the letter X, and we put the mastic and cardamom in the boiling water, and we put the duck in the pot designated for the boiling water.
  • After the duck is fully cooked, we remove it from the pot and leave it aside to cool, then put a little lemon and spices on the outside of the duck, and put it inside the oven for roasting.

soggy duck

the ingredients

  • Two medium sized ducks.
  • Four cups of rice.
  • A tablespoon of cumin love.
  • A tablespoon of black pepper.
  • Ten spikes of carnations.
  • Ten grains of cardamom.
  • Cinnamon stick.
  • Two horns of dry hot pepper.
  • A teaspoon of turmeric.
  • Sprinkle of chili.
  • pinch of salt.
  • a tablespoon of sugar.
  • Half a cup of mint leaves.
  • Half a bunch of coriander leaves, finely chopped.
  • Three tomatoes, finely chopped.
  • A large onion, sliced.
  • Chopped green onions.
  • A cup of ginger, finely grated.
  • A head of garlic, finely chopped.
  • a glass of vinegar;
  • Two tablespoons of fat.

How to prepare

  • We clean the ducks from the inside and outside well, then put an amount of vinegar and lemon, and it is possible to make holes with a knife in the ducks in order for the vinegar and lemon to enter the meat.
  • We put the mixture of spices in a frying pan on the fire in the oil, and then leave it aside to cool, after that we put a little fat in the pan, put the onion slices on the ghee, and add the sugar.
  • Put the spices, garlic, green onions, coriander, mint, and the rest of the ingredients, then add the rice to the mixture until the rice is homogeneous with the spices and spices, then stuff the duck, put it in the oven with ghee on its surface, and leave it for at least an hour and a half until it is cooked.
  • Serve duck with rice and french fries.

Duck stuffed with freekeh

the ingredients

  • Duck, medium size.
  • Half a cup of freekeh.
  • Two onions, medium in size.
  • Half a tablespoon of ghee.
  • A tablespoon of tomato sauce.
  • pinch of salt.
  • Pinch of black pepper.
  • A tablespoon of vegetable oil.
  • 1 tablespoon of apricot jam, uncut.
  • A tablespoon of tomato paste.
  • Two tablespoons of orange juice.

How to prepare

  • Wash the duck and clean it well, inside and out, and then season it with lemon, salt and pepper.
  • Fry the liver with onions in vegetable ghee, then season with salt and red pepper.
  • Wash the grits well, then soak it in warm water.
  • Fry an onion on the fire, and leave it until the onion color becomes golden, leave it for three to five minutes.
  • Add tomato sauce and water, and then cover the pot until the grits soften and become very soft, and then stuff the duck with the stuffing we prepared, and put it in the boiling water with pepper, cardamom and the rest of the spices.
  • We prepare the sauce with apricot jam, and a little orange juice, and put the duck after it has matured in the oven in order to brown the outside of it.

How do ducks cook?

writing – on the date : – Last updated: 2022-06-09 13:33:01