Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Carefully pat dry 1 whole duck (approximately 2.5 kg) with paper towels and remove any excess fat or giblets from the cavity.

2. 2

   In a small bowl, combine 4 tablespoons of olive oil, 2 tablespoons of lemon juice, 1 tablespoon of ground cumin, 1 tablespoon of ground coriander, 1 teaspoon of smoked paprika, 0.5 teaspoon of ground turmeric, 4 minced cloves of garlic, 1 teaspoon of sea salt, and 0.5 teaspoon of black pepper to form the marinade.

3. 3

   Thoroughly rub the prepared marinade all over the entire surface of the duck, both inside the cavity and outside, then refrigerate the duck for at least 2 hours or preferably overnight.

4. 4

   For the stuffing, combine 1 cup of uncooked basmati rice, 1 large finely chopped onion, 0.5 cup of chopped pitted dates, 0.25 cup of fresh chopped cilantro, and 0.25 cup of fresh chopped parsley in a bowl, then stir in 1 cup of chicken broth.

5. 5

   Carefully spoon the prepared stuffing mixture into the cavity of the marinated duck and secure the cavity opening with butcher's twine or skewers.

6. 6

   Preheat a charcoal grill or fire pit to a medium-low heat (around 150-160°C or 300-325°F) and position the duck on a rotisserie spit or in a sturdy roasting pan over indirect heat.

7. 7

   Fire-roast the duck for 2 to 2.5 hours, basting periodically with any remaining marinade or pan drippings, until the internal temperature of the duck thigh reaches 74°C (165°F).

8. 8

   Remove the fire-roasted duck from the heat, let it rest for 15 minutes before carving, and then serve the succulent Bat Matfī bil Tamr with its aromatic stuffing.