Chef Basma Bakr introduces the preparation of duck stuffed with onions.
the ingredients
Duck weighing 2 kg for stuffing
4 medium-sized onions
3/4 cup raisins (optional)
1 teaspoon salt
1/2 teaspoon seasoning
1 tablespoon cumin
1/2 teaspoon black pepper.
For cooking
5 cardamom cloves
2 laura leaves
salt + black pepper
3 mastic cloves + 1/2 tablespoon margarine for saute.
Method
1) The ducklings are clean both inside and outside.
2) Chop the coarse onion, add salt, pepper, pepper, cumin and raisins to it, and stir them together well.
3) The duck is stuffed with the previous mixture and closed well at the bottom with a thread, taking into account the closure of the opening at the neck so that the filling does not come out of it during cooking.
4) Place the duck in a deep saucepan and place water over it, cover it, add salt and black pepper with two laurel leaves and leave it on the fire until maturity, taking into account the removal of the rem from time to time.
5) After the duck is cooked, remove it from the soup and in another saucepan, put the ghee and leave until then put the mastic in it and let it melt, then pour the soup over it, then put the duck in it again and leave it on a high heat for 10 minutes, then remove it from the heat.
6) The duck is removed from the soup and fried under the oven grill, then served ...
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