سفرة حلوة 🥰👌 #عزة_في_المطبخ #اكسبلور #ترند #اكلتك #عزومه

Ingredients

• 1 piece Whole Duck (about 2.5 kg, cleaned and patted dry)
• 4 liters Water (for brine)
• 100 grams Salt (coarse sea salt for brine)
• 50 grams Granulated Sugar (balances brine)
• 2 pieces Bay Leaf (adds depth to brine)
• 1 piece Cinnamon Stick (for brine)
• 4 pieces Cloves (whole, for brine)
• 3 sprigs Rosemary (fresh, for brine)
• 1 tsp Sichuan Peppercorns (lightly crushed, for brine)
• 1 tsp Black Peppercorns (whole, for brine)
• 2 pieces Dried Lemon (Loomi) (adds sour note to brine)
• 2 medium Onion (finely chopped for the outer rub)
• 1 tsp Salt (for rub) (seasoning the onion rub)
• ½ tsp Black Pepper (for rub) (freshly ground)
• 1 pinch Granulated Sugar (for rub) (balances flavor)
• 2 pods Green Cardamom Pods (lightly crushed)
• ¼ tsp Sichuan Pepper (extra) (for the onion rub)
• 1 medium Onion (for stuffing) (finely chopped)
• 2 tbsp Ghee (Samna) (unsalted, for sautéing)
• 1 cup Freekeh (Green Wheat) (soaked overnight, drained)
• 1 tsp Salt (for stuffing) (to taste)
• ½ tsp Black Pepper (for stuffing) (freshly ground)

Instructions

1. Prepare the Brine

   In a large stockpot combine 4 L water, 100 g salt, 50 g sugar, 2 bay leaves, 1 cinnamon stick, 4 cloves, 3 sprigs rosemary, 1 tsp crushed Sichuan peppercorns, 1 tsp whole black peppercorns and 2 dried lemons. Bring to a boil, then simmer 5 minutes to release flavors.

   Time: PT10M

   Temperature: Boiling

2. Clean the Duck

   Remove the head and any giblets. Trim excess fat and cut off the neck skin (the "head" of the duck) so children won’t see it. Rinse the duck thoroughly inside and out under cold running water. Pat completely dry with paper towels, making sure the cavity is white and free of dark blood spots.

   Time: PT15M

3. Brine the Duck

   Place the cleaned duck in a large resealable bag or a clean container. Pour the cooled brine over the duck ensuring it is fully submerged. Seal and refrigerate for 2 – 3 hours.

   Time: PT2H30M

   Temperature: 4°C

4. Prepare the Onion Rub

   Finely chop 2 medium onions. In a bowl combine the chopped onion with 1 tsp salt, ½ tsp black pepper, a pinch of sugar, 2 crushed green cardamom pods and ¼ tsp Sichuan pepper. Mix well.

   Time: PT10M

5. Season the Duck with the Rub

   Remove the duck from the brine, rinse quickly, and pat dry again. Rub the onion mixture all over the duck, both inside the cavity and on the skin, pressing it in gently.

   Time: PT10M

6. Rest the Seasoned Duck

   Place the seasoned duck on a plate, cover loosely with plastic wrap, and refrigerate for another 2 hours to let the flavors penetrate.

   Time: PT2H0M

   Temperature: 4°C

7. Prepare the Freekeh Stuffing

   Finely chop 1 medium onion. Heat 2 tbsp ghee in a large frying pan over medium heat. Add the onion and sauté until golden and fragrant, about 5 minutes. Drain the soaked freekeh and add it to the pan, stirring for another 5 minutes until the grains are lightly toasted. Season with 1 tsp salt and ½ tsp black pepper.

   Time: PT15M

   Temperature: Medium heat

8. Stuff the Duck

   Loosely fill the duck cavity with the warm freekeh‑onion mixture. Do not pack tightly; the stuffing will expand during roasting.

   Time: PT5M

9. Roast the Duck

   Preheat the oven to 180°C (350°F). Place the duck breast‑side up on a roasting rack inside a roasting tray. Roast for 1 hour, then baste with its own juices and continue roasting for another 45 minutes, or until the internal temperature reaches 75°C (165°F) at the thickest part of the thigh.

   Time: PT1H45M

   Temperature: 180°C

Nutrition Facts

Calories

620

Protein

30 g

Carbohydrates

12 g

Fat

45 g

Fiber

3 g