Kamel restaurant is an oasis nestled in the bayside Melbourne suburb of Albert Park, serving Middle Eastern and North African inspired mezze dishes. Here 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.
- ½ duck (size 16–18)
- 2 dried figs, finely chopped
- 50 g dry couscous
- ginger, cut into julienne
- fresh coriander, chopped
- ras el hanout spice blend (see Note)
- bones of 1 duck
- mirepoix (handful each of carrot, onion, celery, leek and a bay leaf)
- 500 ml (2 cups) red wine
- 500 ml (2 cups) port
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Chilling time overnight
You'll need to start this recipe 1 day ahead.
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 combined 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.
Meanwhile, 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 8–9 hours. Skim the surface regularly to remove any scum.
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.
• Ras el hanout is a Moroccan spice blend and is available from Middle Eastern shops and some large supermarkets.