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Twice-cooked rolled duck stuffed with couscous, fig, ginger and coriander recipe
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- Cuisine: Moroccan
- Prep Time: 1 hr(s)
- Cook Time: 1 hr(s) 30 min(s)
- Serves 2-4
Kamel restaurant is an oasis nestled in the bayside suburb of Albert Park, serving Middle Eastern and North African inspired mezze dishes.
Fresh seasonal dishes run alongside Kamel’s signature dishes, enhanced weekly by a specials board using the best produce Melbourne suppliers have to offer.
In this audio segment Taig Byrne shares with us one of the most popular dishes of Kamel restaurant, twice-cooked rolled duck stuffed with couscous, fig, ginger and coriander.
Ingredients
Duck roll½ duck (size 16-18)
2 dried figs, finely chopped
50g dry couscous
Ginger, cut into julienne
Fresh coriander, chopped
Ras el hanout spice blend*
Jus
Bones of 1 duck
Mirepoix (handful each of carrot, onion, celery, leek and a bay leaf)
500ml red wine
500ml port
Preparation
To make the duck roll, debone the duck leaving the skin and leg bone on. You can ask your butcher to do this. Using a meat mallet, pound the duck meat until it is thin and tender.Lay out the flattened duck meat (skin down) on cling wrap. In the middle of the meat, add the figs, couscous, ginger, coriander and ras el hanout.
Roll the stuffed duck into a neat sausage shape, using the cling wrap and twist at each end to tighten. Wrap in aluminium foil.
Steam the duck, on the stovetop or a steam oven, for 1½ hours at 100°C.
Allow to cool and leave in the fridge overnight.
To make the jus, roast the duck bones in a tray for 1 hour. Remove the bones and transfer them to a large pot.
Add the mirepoix to the remaining pan juices, and deglaze with a splash of red wine.
Add the mirepoix mix into the pot with the bones, cover with water and simmer for 8-10 hours.
Meanwhile, in a separate pan, add the red wine and port and reduce by half.
Strain the duck bones and mirepoix into the port reduction and simmer for 30 minutes, or until thick and glossy.
Remove the duck from the foil and cling wrap and roast in the oven at 200°C for 14 minutes. Allow to rest for several minutes before slicing. This will make it easier to slice.
Heat the jus in a saucepan.
Serve the sliced duck on a plate and drizzle with the jus.
* You can buy ras el hanout from Middle Eastern and selected food shops.
If you enjoyed this Twice-cooked rolled duck stuffed with couscous, fig, ginger and coriander recipe then browse more Moroccan recipes, meat recipes, french radio recipes, baking recipes, prepare ingredients in advance recipes and our most popular hainanese chicken rice recipe.
Moroccan Restaurants
Displaying 10 of 56 Moroccan Restaurants.
| Restaurant | Book Online | Suburb | |
| 1. | Builders Arms Hotel, bandroom | Fitzroy | |
| 2. | Moroccan Soup Bar | Fitzroy North | |
| 3. | African Feeling | Newtown | |
| 4. | Alhambra | Manly | |
| 5. | Out of Africa | Manly | |
| 6. | Kazbah On Darling | Balmain | |
| 7. | Cafe Mint | Surry Hills | |
| 8. | Sumac | Sydney | |
| 9. | Little Moorish Restaurant | East Perth | |
| 10. | Veritas Restaurant | Highgate |
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