Crushed rice wheat is washed in water and left to soak for a while. The duck is stuffed with the crushed rice wheat from behind. It is then plugged with a large onion and sewed tightly with a clean thread and needle. The sewing is very important, as it will not allow the rice/crushed wheat to escape from inside the duck.
The stuffed duck is boiled in water until it is tender. It is preferred to add a lot of herbs to the stew as this give a special taste to the duck. You can be creative with herbs but avoid spicy ones. Add cumin, onions, some salt and pepper.
The stuffed duck is then placed on a pan and lemon juice is squeeze on it. Then tomato paste is spread on its back. The duck is placed in the oven on medium temperature. When the back is red the duck is taken out of the oven and left to cool for a minute. The stuffed crushed rice
Wheat can either be left inside of the duck or it can be taken out and placed around the duck in a serving plate.
Is there some memory/historical event connected to this recipe?
duck has been cooked during feast since Pharonic times. This tradition has been handed down and has survived to this day. In lots of families it’s a tradition to cook duck for Mouled el Nabway, marriages and when a member of family gives birth. Its advised that “she” eats duck so that she gets stronger after giving birth and can breast feed.
Personal reference to tradition transmitted by relatives (preparing together, sharing, eating together etc.)?
Usually this dish is prepared by the whole family together. Everyone doing his/her contribution. Its traditional to involve all members of the family to keep the recipe from one generation to the next one.
Mediterranean Background
Any tradition this receipe is connected to? If yes, which one? Can you describe it?
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Any Festivity this recipe is connected to? If yes, which one? Can you describe it?
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Is your recipe connected to the territory you live in? Is it strictly linked to the specificity of the agricultural environment?
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Season (season this food is linked to)
All year
Nutrition Facts
4 Servings
Amount Per Serving
• Calories 532.2
• Total Fat 15.0 g
• Saturated Fat3.4 g
• Polyunsaturated Fat2.3 g
• Monounsaturated Fat6.6 g
• Cholesterol 262.5 mg
• Sodium 277.8 mg
• Potassium 214.2 mg
• Total Carbohydrate 19.3 g
• Dietary Fiber 1.5 g
• Sugars 0.5 g
• Protein 74.7 g
• Vitamin A0.0 %
• Vitamin B-120.0 %
• Vitamin B-69.1 %
• Vitamin C25.4 %
• Vitamin D0.0 %
• Vitamin E0.2 %
• Calcium 3.8 %
• Copper 4.2 %
• Folate 8.3 %
• Iron 37.0 %
• Magnesium 4.0 %
• Manganese 13.8 %
• Niacin 71.9 %
• Pantothenic Acid 3.0 %
• Phosphorus 4.7 %
• Riboflavin 1.3 %
• Selenium 81.7 %
• Thiamin 7.0 %
• Zinc 2.3 %
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
