Mandaean Spiced Duck
Mandaean Spiced Duck
Savor this delicious duck recipe by Adrian Richardson from Good Chef Bad Chef.
  • Difficulty Level Moderate
  • Technique Baking
  • Cooking Time 2 hours
  • Yield 2 to 4 servings
  • 1 whole duck
  • 1 orange, zest and juiced
  • 1 lemon, zest and juiced
  • 1 tablespoon turmeric, grated
  • 1 clove garlic, grated
  • 2 teaspoons salt
  • ¼ cup olive oil
  • 5 teaspoons Mandaean spice mix (cinnamon, clove, black pepper, ginger, sweet paprika, cardamom and nutmeg)
  • ¼ cup Pomegranate Molasses
  • 1 bunch Coriander, finely chopped
  1. Preheat oven at 180C.
  2. In a mixing bowl, combine the spices, olive oil, garlic, turmeric, zest and juice, pomegranate molasses and coriander.
  3. Season the duck with salt and pepper in the cavity and around the duck. In a large hot pan, brown the duck on each side.
  4. Pour the mix over the duck and into the cavity. Stuff the duck with the squeezed orange and lemon. Cover with lid and place into the oven at 180C for 1 hour. Then remove the lid, and cook for another 30-45 mins basting a few times.
  5. Rest for at least 20-30 minutes before carving and serving.

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