Ihavebrillo: it's a variation on a recipe from the jewelled kitchen;
Mandean duck stuffed with nutty ginger rice ( I use cous cous for speed but the rice version is better)
Ingredients
150g basmati or cous cous
2 inch pice of ginger peeled and thinly sliced
25g almonds
25g pistachios
25g pine nuts - all nuts toasted and roughly chopped
1 duck
1/2 teaspoon of cinnamon, paprika, nutmeg, tumeric, pepper, and salt
Cook your rice or cous cous with the ginger, and add your toasted chopped nuts.
Rub your duck inside and out with the spices , stuff with your rice or cous cous and roast at 170 for about 2 hours.
It's beautiful- the rice/cous cous gets all the lovely roasting juices and the duck is fragrant and crispy skinned. Highly recommended. The book had a sauce to go with it, but I can't remember it.
The leftovers are good in spring rolls, and Shredded over flatbreads.
That's a shame Remus- I always trust your veggie recipes, but a dhansak won't cut it I'm afraid. I'm trying to use up a pot of cream that's lying around.