Feeds 4 -5 people
For the Duck:
2 -3 kg Duck
4 – 5 medium sized yellow onions
2 tbsp cumin
1 tbsp ground black pepper
2 tbsp salt
For the Colcasia:
3 -4 medium sized Tarot bulbs
2 bunches flat leaf Parsley
2 bunches Coriander/Cilantro
2 bunches Dill Weed
2 Garlic bulbs
For the Rice:
2 cups of jasmine rice
4 cups of water
2 tbsp salt
- Unpack the duck from its casing and wash thoroughly with coarse salt under running water so as to remove any gamy smell.
- Roughly chop the five onions and then place in a bowl.
- Season the chopped onions with the spices mentioned in the recipe.
- Once you have seasoned the onion, stuff the duck with the seasoned chopped onions. Should there be any left over onions- you may add it to the pot of water in which the duck will cook.
- Bring a large pot and make sure it can fit the duck plus 4 – 5 liters of water.
- Place duck in pot of water and allow it to simmer, remove any froth that appears on the surface. Allow to cook on medium low heat for about 1 – 1.5 hour.
- Salt and pepper the duck broth- as the duck begins to cook you will see a lot of fat forming on the surface of the broth. Skim and set aside in a small jar, DON’T THROW! It can be used later in several other dishes.
- Peel and cube the Taro bulbs into 1 inch cubes, then set aside in a bowl of water so as to avoid browning.
- Destem all the herbs (yes I know, tedious) and peel all the garlic cloves.
- Add 2 tbsp of olive oil/ghee and fry all the herbs and garlic in batches until they are crispy brown. Set aside.
- Once the duck is done and the meat is tender, remove it from the broth and place on a tray.
- In a separate pot add the cubed Taro root and cover with the duck broth. Allow to cook for about 20 minutes.
- In a blender place one scoop of the broth from the Taro pot with some of the charred herbs and garlic. Blend into a creamy smooth paste. Keep repeating process in batches until complete while the Taro root is cooking in its pot.
- Place the creamed herbs back into the Taro pot. Keep cooking on low heat for another 30 minutes.
- Place four cups of water in a saucepan, bring to a boil, then add two cups of Jasmine Rice. Add the two tbsp of salt, lower the heat, place a lid on top of the pot, and leave to cook in peace for 20 minutes.
- Take the duck tray and place in oven and broil for 15 minutes on both sides till skin is gold and crisp.
- Once all the food is ready, bring a semi deep bowl, scoop about half a cup of rice, slice some duck on the side (although Egyptians dig into the duck with bare hands), and preferred amount of Colcasia either on the side or on top of the rice.