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
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.
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…
Its going to be a very Merry Christmas
Happy Festive season to you.