The nutritional value of duck
| Nutritional value | 239 grams of duck |
|---|---|
| energy | 504 calories |
| carbohydrates | 0 g |
| Protein | 41.6 g |
| Fats | 36.3 g |
| Iron | 9.9 milligrams |
| magnesium | 47.8 milligrams |
| phosphorous | 402 milligrams |
| potassium | 595 milligrams |
| Sodium | 134 milligrams |
| zinc | 1.8 milligrams |
stuffed duck
| cooking time | 180 minutes |
| enough for | 8 people |
the components
- One duck.
- 1 tablespoon each of:
- the salt.
- Latency.
- Soft coriander.
- Mixed spices.
- paprika;
- Half a teaspoon of chili.
- A teaspoon of cardamom.
- A teaspoon of cinnamon.
- Half a teaspoon of ginger.
- Two tablespoons of oil.
- big onion.
- A clove of garlic.
- Duck livers and gizzards.
- A cup of Egyptian rice.
- Cinnamon stick.
- Three sheets of laurel.
How to prepare
- Cover the duck with flour, making sure it is evenly distributed inside and outside, then rinse with water and drain well.
- Put the: chili, spices, cumin, cardamom, paprika, salt, coriander, ginger and cinnamon in a bowl and mix all the ingredients together.
- Put the duck in a wide plate, then pour a large amount of boiling water over it, wait a little, then transfer the duck to a wide tray, and dry it using kitchen paper.
- Sprinkle the spices outside and inside the duck, making sure to distribute all the spices over it.
- Prepare the duck filling: Heat the oil in a medium-sized saucepan over a medium heat, then add garlic and onions to it, stir the ingredients a little and add the giblets and liver, then stir the ingredients until they are cooked.
- Prepare the rice: wash the rice and soak it for about 10 minutes, then add the rice to the meat after draining it from the water and put it in a pot, put the bay leaf and cinnamon stick, then add a cup of water, leave the rice until it boils and cook on the fire and cover the pot about 10 minutes, and do not leave the rice It is fully cooked, then put the amount of rice inside the duck, and close it with a wooden stick.
- Use a roasting bag inside the oven, put some flour in it, then add carrots , onions and potatoes to it, insert the duck into the bag and place it over the vegetables, then close the bag well, and use a small stick to make some holes in the bag, then transfer it to the oven tray.
- Preheat the oven to 200°C, then place the tray on its grating rack.
- Cook the duck in the oven for about 40 minutes, then reduce the oven temperature to 170 degrees Celsius, and leave the duck in it for about an hour and a half or two hours until it is fully cooked.
Of course
| Preparation time | 60 minutes |
| cooking time | 60 minutes |
| enough for | 4 people |
the components
- Duck cut into six parts.
- tablespoon of oil.
- Severed onion.
- Carnation love.
- Hill love.
- Laurel leaves.
- Anise grain.
- Hot green pepper.
- A teaspoon of ginger or garlic sauce.
- Cinnamon stick.
- Half a teaspoon of chili .
- Half a teaspoon of turmeric.
- A quarter of a teaspoon of ground fennel.
- Pinch of black pepper.
- Curry leaves.
- Sliced tomato.
- Half a teaspoon of salt.
- Two tablespoons of yogurt.
- Half a cup of water.
- ¼ teaspoon of garam masala.
- Fried onions.
- Milk .
- Basmati rice.
- Chopped mint.
- Chopped coriander.
- spoon of butter.
- Charcoal.
- Nuts and raisins for garnish.
How to prepare
- Heat the oil in a saucepan on the fire, add the aniseed, bay leaves, cardamom, cloves and onions, stir all the ingredients together, then add the ginger or garlic sauce and hot green pepper, and stir them all for about a minute.
- Add to the previous mixture: turmeric, hot pepper and cinnamon, and stir well.
- Add to the ingredients the duck pieces and stir them together, put bay leaf with them, black pepper and fennel, and leave them on the fire for about 10 minutes.
- Add the tomatoes to the previous mixture, and stir well until the tomatoes wilt, then sprinkle half a teaspoon of salt and stir again, and add the yogurt and water, then stir the mixture well.
- Put the garam masala when the duck pieces are done, then stir the ingredients and cook until the meat is tender.
- Put the fried onions and milk in another saucepan, then add the basmati rice to them, put the duck with them and stir the ingredients well.
- Add to the previous mixture a pinch of garam masala, onions, mint , coriander, nuts and raisins, then put a new layer of rice, and repeat the previous step again with the addition of butter and milk.
- Put half an onion in the middle of the rice, then put a hot piece of charcoal and a few drops of butter on top of it, close the pot well, and put it in the oven for 5-7 minutes.