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Mandaean spiced duck recipe
Created by Fawyza Attan (Al-Suhairy) and Shahad Abboud
- Cuisine: Iraqi
Duck or besha is a favourite of the Mandaean community. They cook it in a way that is quite different to other nations, even the Iraqis and it is eaten sometimes several times a week. This method of boiling the duck in spices and dried limes provides a rich tangy soup to start a meal.
Ingredients
For StuffingA handful of sultanas
1 large onion
2 tsp Mandaean spice mix (cinnamon, clove, black pepper, ginger, sweet paprika, cardamom and nutmeg)
1 tsp turmeric
2 tsp salt
1 whole duck
2 tsp salt
2 tsp citric acid
5 tsp Mandaean spice mix
3 tsp turmeric
3 dried limes
Vinegar
1 bunch of radish with leaves
Preparation
Wash the duck twice in cold water and then again with boiling water so all fat and smell is washed away. Drain thoroughly. Remove the neck and the wings of the duck and keep for later use. Coat the cavity with a mixture of salt and citric acid. This helps tenderize the duck.Stuffing
Dice the onion and mix with the sultanas and rinse in cold water. Drain and add 2 teaspoons Mandaean spice mix, 1 teaspoon turmeric, and salt. Mix together.
Place the duck in a large bowl and fill the cavity with the prepared stuffing.
Sew up cavity to secure the stuffing. Take the duck wings and tuck them
into the neck cavity to block any stuffing escaping from that end.
Bring a large pot of water to a rolling boil and place duck and the neck into pot with 2 teaspoons of the Mandaean spice,1 tsp turmeric and 3 washed dried limes. The duck will need to simmer for a total of 2 hours. After the first 30 minutes, turn the duck over and check water level.
After another 30 minutes, remove the duck from the pot and pierce several times with a knife to allow the spiced flavours to penetrate the flesh and cook the duck from the inside.
Skim off the fat from the surface of the broth and keep to one side in a fry pan. Remove the dried limes which should have softened and in a bowl mash them and return to the broth.
Put the duck back in the pot up the other way, cook for a further 40 mins approx.
Heat the skimmed duck fat in the fry pan. Add 1 teaspoon each of turmeric and Mandaean spice mix to the fat. Remove the duck from the pot, place in the fat and fry each side until golden brown. Remove the duck wings and it is ready to be served.
This duck is traditionally served with radishes, washed radish leaves and pickled vegetables.
Strain the broth from the duck and serve as a delicious soup.
If you enjoyed this Mandaean spiced duck recipe then browse more Iraqi recipes and our most popular hainanese chicken rice recipe.
Iraqi Restaurants
Displaying 5 of 5 Iraqi Restaurants.
| Restaurant | Book Online | Suburb | |
| 1. | Kamel | Albert Park | |
| 2. | Al-Dhiaffah Al-Iraqi | Fairfield | |
| 3. | Babylon Restaurant | Footscray | |
| 4. | Amir Bakery | Brunswick | |
| 5. | Al Khiam Restaurant | Fairfield |
Comments (6)
22 Sep 2009 08:52 AEST
Jasmine
West Hoxton
Ducky Duck
I am thrilled to see the program on Australian national television. I am mandaean from Baghdad, to see my food presented here was a pleasure, felt proud and connected to my new country Australia. The duck is very traditional dish in mandaean culture and many of my friends passed their interest on the way we cook it. The attraction of the recipe is the dried lime, which every one was asking about it. I am sure that few people will try the recipe in the future. Good work and hope next time we have more recipes to try.
Agree(9 people agree)
Disagree(0 people disagree)
21 Sep 2009 09:05 AEST
My Family Feast Production
19 Sep 2009 10:34 AEST
Shahad Abboud
18 Sep 2009 12:51 AEST
foodnutzz
winston hills
A delicious cultural insight
I adore duck and looking forward to creating this recipe. Thank you for sharing your family, your traditons and your home. As the daughter of Ukrainan parents who fled their home during the WWII I appreciate your plights. It was great to see your finally together sharing the delights in Australian while retainng your cultural heritage with freedom and smiles. Sean thanks for another food-ucation. Keep up the adventures ....and the duck fat chips - they're worth every artery clogging mouthful!
17 Sep 2009 11:42 AEST
carol
goldcoast
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