Grace your family’s holiday table with a heavenly and tasty elegant entrée known as a Mandaean spiced duck. This zest stuffed duck with its delectable aromas complement the slices of the moist duck while the hint of lime in the broth sets it apart.
Mandaean spiced duck is a celebrated community dish over the middle eastern countries, especially in Iraq. The duck will boil in a spice mixture which provides a rich tangy soup to start the meal.
Preparing this amazing Mandaean spiced duck is easy and simple. First, wash the duck twice in cold water and then in boiling water, so all the fat and smells are washed away.
Drain it thoroughly. You can remove the neck and wings for later use. Coat the cavity with a mixture of 2 teaspoons of salt and citric acid deeply. This will help tenderize the duck fully.
To assemble your stuffed duck, you should dice the onion and mix it with the sultans and rinse in cold water. Drain and add about 2 teaspoons Mandaean spice mix, 1 teaspoon turmeric, and 2 teaspoons of salt. Mix it well.
Then place the Mandaean spiced duck in a large bowl and fill the cavity with the prepared stuffing. Try to sew up the hole to secure the filling nicely.
Take the wings and tuck them into the back hole to block any stuffing escaping from the end.
Now, bring a large pot of water to a rolling boil and place the Mandaean spiced duck in the pot with two teaspoons of the Mandaean spice, 1 teaspoon turmeric, and 3 washed dried limes. Simmer the duck for about 2 hours. After the first 30 minutes, turn the duck over and check the water level.
After the next 30 minutes, remove the duck from the pot and pierce it several times with a knife to allow the aromatic flavors to penetrate the meat and cook the Mandaean spiced duck from the inside.
Skim off the fat from the broth’s surface and turn it to one side in a frying pan. Remove the limes, mash them and return them to the duck stuffed duck broth. Turn the duck the other way and cook for further 40 minutes.
Heat the skimmed duck fat in the frying pan. Add about one teaspoon of turmeric and the remaining 5 teaspoons of Mandaean spice mix to the fat.
Remove the duck from the pot, place in the fat, and fry each side until golden brown. You can remove the duck wings if you desire.
Serve this flavorful and delicious stuffed duck with radishes, radish leaves, and pickled vegetables.
Place the meat over flavored rice and drain the duck broth to serve as a tangy soup.