Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Prepare the duck by patting 1 whole duck, cut into 8 pieces, dry with paper towels, then season generously with 1.5 teaspoons of salt and 0.5 teaspoon of black pepper on all sides.

2. 2

   In a large, heavy, fire-proof pot or Dutch oven suitable for an open fire, heat 2 tablespoons of olive oil over medium-high heat from the fire, then sear the duck pieces for 5-7 minutes per side until deeply golden brown and crisp, removing them once browned.

3. 3

   Add 2 large thinly sliced onions to the pot and cook over the embers for 8-10 minutes, stirring occasionally until softened and translucent, scraping up any browned bits from the bottom.

4. 4

   Stir in 4 minced cloves of garlic, 2 large chopped red bell peppers, 2 large chopped green bell peppers, and 4 roughly chopped ripe tomatoes, cooking for another 5 minutes until vegetables begin to soften slightly.

5. 5

   Return the seared duck pieces to the pot, then sprinkle with 1 tablespoon of Turkish sweet paprika, 1 teaspoon of cumin powder, 0.5 teaspoon of dried oregano, and 0.5 teaspoon of red pepper flakes, mixing gently to coat.

6. 6

   Pour in 0.25 cup of pomegranate molasses and 0.5 cup of water or chicken broth, ensuring the liquid slightly covers the bottom of the pot, then bring to a gentle simmer.

7. 7

   Cover the pot tightly with a lid and carefully transfer it to a bed of hot embers or an outdoor oven heated to about 160-180°C (325-350°F), letting it cook slowly for 2.5-3 hours until the duck is incredibly tender and falling off the bone.

8. 8

   Garnish the finished Odun Ateşi Ördek Güveç generously with 0.25 cup of fresh chopped parsley before serving hot.