Merry Christmas Australia!

I know you love your Turkey…. and your Ham… and your leg of lamb… but how about a duck?

You see, not only is there a fantastic quality of produce, but also all year round supply for fresh and frozen, and my local butcher charges only a dollar or two more per kilo in compare to chicken!

So expensive, it’s not.

The Australian duck is normally coming at 2.2/2.3 kg per duck. Makes it perfect for a family roast… but hey, duck has something that chickens simply cant have! DUCK FAT!… Lay your duck on a bed of vegetables and you won’t regret it… may it be potatoes, pumpkin, onions, tomatoes. .. you name it!

As “new” is the new “traditional” I offer you duck in a classical touch…A’la Orange… but with a middle eastern twist… with caramelized onions and Rus-El- Hanout…

For those of you that do not know what Rus-El-Hanout means, it translates from Arabic as the Head of The Shop. I.e. every spice shop will offer to its clients their “secret” mixure… its goes by the shop/family/tribe/clan etc…

Mama kazoom’s mix is hereby presented :

2 tbls of whole cumin seeds
2 tbls of whole corriander seeds
1 tbls whole cloves
5 star Anise
30 little tound balls of all spice
5 cardamon pods

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Toast it in a pan on low heat till the smell grips your nose or in the oven,170’c for few minutes…

Use a little coffe grinder to ground it…

Add 2-3 table spoons of that to caramelised onions from 4-5 onions.

That is stage one.

For the stock, clip off the duck’s wings and few pieces of the neck, brown it in a saucepan with a little bit of oil. Than add roughtly chopped onion, carrot and 2 cellery sticks. Brown them as well. Add 750 ml water and juice from 2-3 oranges, salt and pepper… add the aromatic caramelized onion and we got the sauce sorted.

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As to the duck, push two whole oranges into its belly. It will keep it wide and in good form. Lay the duck on a bed of your favorite vegis pour the sauce on top and bake it in the oven for 1.5 hours on 170-180 degrees…

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Its going to be a very Merry Christmas

Happy Festive season to you.

 

Nimrod Kazoom.