Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Rinse and pat dry 1 whole duck, about 2.5 kg, then rub the duck cavity and skin with 1 teaspoon of salt, 1 teaspoon of ground cinnamon, and 1/2 teaspoon of black pepper.

2. 2

   In a large skillet, heat 2 tablespoons of olive oil over medium heat and sauté 1 large finely chopped onion until softened, about 5 minutes, then add 3 minced garlic cloves and cook for another 1 minute.

3. 3

   Stir in 1/2 cup of mixed nuts (almonds, pine nuts), 1 tablespoon of ground allspice, 1 teaspoon of ground cumin, and 1/2 teaspoon of ground cardamom, cooking for 2 minutes until fragrant, then remove from heat.

4. 4

   In a separate bowl, combine 2 cups of rinsed basmati rice, 1 teaspoon of salt, 1/4 cup of chopped fresh parsley, and 1/4 cup of chopped fresh cilantro with the sautéed onion and nut mixture.

5. 5

   Carefully stuff the duck cavity with the rice mixture, securing the opening with kitchen twine or skewers, and place the duck in a large roasting pan.

6. 6

   Pour 2 cups of chicken or vegetable broth into the bottom of the roasting pan, then roast the duck in a preheated oven at 180°C (350°F) for 2.5 to 3 hours, or until a meat thermometer inserted into the thickest part of the thigh registers 82°C (180°F), basting every 30 minutes.

7. 7

   Remove the roasted duck from the oven and let it rest for 15 minutes before carving and serving with the aromatic rice stuffing.