Double-cooked duck with cinnamon, honey, cardamom and mastic

Double-cooked duck with cinnamon, honey, cardamom and mastic

By
From
Saha
Serves
4
Photographer
Matt Harvey

Ingredients

Quantity Ingredient
1 x size 20 duck
1 tablespoon Cumin salt
200ml vegetable oil
extra-virgin olive oil
orange-blossom water

Poaching stock

Quantity Ingredient
4 litres good-quality chicken stock
2 cinnamon sticks
6 star anise
8 cardamom pods
1 whole head garlic, cut in half crosswise
80ml honey
15 strands saffron
1/2 head celery, roughly chopped
2 medium onions, roughly chopped
1 leek, roughly chopped, white part only
1 red bullet chilli, cut in half
5 mastic crystals, crushed with ½ teaspoon salt
6 extra cardamom pods

Method

  1. Remove the duck’s neck and wing tips and tie its legs together. Pluck out any stubborn feathers. Rub the duck all over with the Cumin Salt and refrigerate overnight.
  2. Put all the poaching stock ingredients, except for the mastic crystals and 6 extra cardamom pods, into a large stockpot and bring to the boil. Skim, then cook at a rolling boil for an hour until the stock reduces by a quarter. Strain the stock and add the crushed mastic and 6 more cardamom pods. Bring to the boil and carefully immerse the duck. Cover with a piece of baking paper trimmed to fit and simmer gently for an hour. Don’t allow the stock to boil. After an hour, turn off the heat and leave the duck to sit in the hot stock for 5 minutes before taking it out and draining well. Invert the duck to ensure all the stock drains from its internal cavities. Leave it to dry overnight. The stock can be frozen and reused for poaching. Reserve a little to serve as a gravy with the duck.
  3. When ready to cook, cut the duck into quarters. Preheat the oven to its highest temperature and heat the vegetable oil in a wok or large saucepan to 180°C or until a cube of bread sizzes to the surface. Put the duck in the oil, skin side down, and cook until golden brown, shaking the pan gently to make sure the duck is covered in oil. It should take around 4–5 minutes to cook. Remove and drain briefly on kitchen paper.
  4. Place the duck on a baking tray, dust with a little extra cumin salt and drizzle with a little extra-virgin olive oil. Put in the oven for 2 minutes until the oil starts to sizzle. Remove from the oven and splash on orange-blossom water to taste.
  5. Serve with jewelled cracked wheat pilaf or a saffron pilaf. Warm a little of the stock to serve as a gravy.
Tags:
Saha
Malouf
Lucy
Greg
Lebanon
Lebanese
Syria
Syrian
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