Poultry Recipes - Duck with Pistachios

Ingredients

• I duck 8 juice of I lemon 8 45 ml/3 tbsp soured (dairy sour) cream

• 8 cloves garlic, crushed 85 ml/I tsp ground turmeric 8 5 ml/I tsp paprika salt 8 2.5 ml/Y2 tsp chilli powder 8 2.5 ml/Y2 tsp saffron strands

• 45 ml/3 tbsp hot milk 8 2 potatoes, boiled and mashed 8 45 ml/3 tbsp oil 2 onions, finely chopped 8 2.5 cm/l in ginger root, chopped

• 2 green chillies, chopped 8 25 g/I oz/% cup pistachios, chopped

• 30 ml/2 tbsp chopped fresh mint 8 IS mIll tbsp ground coriander (cilantro) 10 ml/2 tsp ground cumin 8 IS mIll tbsp garam masala

• 2.5 ml/Y2 tsp grated nutmeg 85 mill tsp mustard seeds, ground 8 pepper

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Method:

1. Cut off the duck wings. Cut the giblets into small pieces and boil the neck, wings and giblets in a small pan of water until the meat is tender and separates from the bones. Remove the meat and set the meat and stock aside.

2. Mix the lemon juice, soured cream, garlic, turmeric, paprika, salt and chilli powder and rub this mixture over the duck. Leave to marinate for 2 hours. Soak the saffron in the milk for 15 minutes. Strain the stock and mix it with the potatoes.

3. Heat the oil and fry the onions, ginger, chillies, pis­tachios and mint until the onions are browned. Stir in the coriander, cumin, garam masala, nutmeg, mustard seeds and pepper and fry for 5 minutes, stir­ring. Add the cooked giblets and mashed potatoes and stir for 5 minutes.

4. Place the duck in a roasting pan and stuff the cavity with the potato mix­ture. Pour over the saffron milk, cover with foil and cook in a preheated oven at 200°C/400°F I gas mark 6 for 30 minutes. Reduce the oven tempera­ture to 150°C/300°F/gas mark 2 and bake for a further 30 minutes.

5.  Remove the lid and foil, baste well then cover again and bake for a further 1 hour until the duck is tender. Remove the foil and cook for a further 30 minutes until browned, turning the duck over after 15 minutes.