Africa Laurens van der Post recorded a duck dish favoured in East Africa: the bird is browned in the oven and then slowly casseroled with stock made from the minced liver of the duck, stock,
chili and
cloves. Served with lemon juice and finely chopped
red pepper added to a sauce thickened with
cassava, accompanied by rice. In some versions of this duck dish, green bananas or
plantains are either added to the braising liquid or served separately as a side dish. Duck
tagine with pears is from North African cuisine. Duck breasts are browned before being braised in chicken stock with sliced pears, onions, garlic,
cinnamon,
saffron and
coriander. In a Ghanaian duck dish the bird is stuffed with shredded chicken or other meat,
yam or cassava, tomatoes and onions, roast and served with rice. A South African dish of duck stuffed with mixed dried fruit braised in chicken stock and apple juice is thought to have originated with the Malay cooks whom the Dutch settlers employed. A recipe for wild mallard,
Doohwee in plantain
poponda sauce, is common to several African countries. The bird may be braised either in coconut milk or stock and the cooking liquid may also contain some or all of plantain, onions, ginger, garlic, tomatoes, sweet peppers, chili peppers,
basil (poponda) and mint.
Asia China |alt=Cooked dusk with shiny, crisp skin In the view of
Tom Stobart in ''The Cook's Encyclopaedia'' (1998): For
Peking duck, fattened birds are killed, plucked, gutted and rinsed with water. Air is pumped under the skin through the neck cavity to separate the skin from the fat. The duck is then briefly
blanched in boiling water and hung up to dry; this tightens the skin. The duck is glazed with a layer of syrup with honey. A second layer of glaze of
soy sauce,
five-spice powder, and
maltose is applied inside and out, and the duck is left to stand for 24 hours in a cool, dry place (or a refrigerator). It is then roast in an oven until the skin turns shiny brown.
India Duck meat is part of
Indian cuisine, especially important in
Northeast India, such as in the
Assamese cuisine. Popular dishes include duck with
white gourd, duck with
laixak and duck with
bamboo shoots. Duck meat and squab pigeon are also cooked with
banana blossoms.
Korea Oritang is a variety of
guk,
Korean soup made with duck and various vegetables.
Southeast Asia In
Bali, duck (
bebek) is variously made into duck soup with banana stem (
jukut ares bebek), duck parcels wrapped in banana leaf (
tum bebek), minced with spices and coconut cream (
lawar), or are smoked whole in one of Bali's best-known dishes (
bebek betutu).
Balut is a bird
embryo boiled and eaten from the shell. It is sold as street food in the Philippines and around
Southeast Asia. Thai cusine includes a roast duck soup, with the meat shredded into a mixture of chicken stock, lime juice, hot chili, lemongrass, Thai basil and fish sauce.
Europe Britain According to
Dorothy Hartley's
Food in England, although a chicken with green peas is traditional for Easter Sunday, duck with green peas takes its place for
Whitsuntide. She says it is given a delicate sage and onion stuffing, and the roast bird is served with apple sauce, green peas and new potatoes, with possibly small pork sausages or hot boiled bacon served alongside. In
The Art of Cookery Made Plain and Easy (first published in 1747),
Hannah Glasse printed a recipe for duck braised in broth or water with bacon and covered with lean beef, with the optional addition of chopped veal
sweetbreads,
truffles and
oysters. From the next century,
Elizabeth David cites
Lady Llanover's "Welsh Salt Duck": soaked in brine for three days and then poached slowly and served hot with white onion sauce. Stobart comments, "Many British restaurants go in for a sloppy version of the French , which too often means duck with a dollop of marmalade in the gravy". is another Venetian recipe for duck, sometimes boned, stuffed with a mixture of breadcrumbs soaked in milk (a soft local salumi), the bird’s liver, parmesan, parsley, sage, rosemary, nutmeg and sometimes some
tuna and roast. , a
Genoese dish, is cooked in wine in a casserole with celery, onion, carrot, garlic and bay leaves, and finished with some partly cooked lentils added towards the end of cooking. A duck dish from
Basilicata combines a bird braised with black olives, served with
penne in a highly seasoned tomato sauce.
Poland Duck dishes in Polish cuisine include – roast duck stuffed with apples, and – wild duck braised with red cabbage and onions.
Czernina is a Polish soup made with duck blood, broth and vinegar.
Russia In Russian cuisine duck dishes include , , and – respectively, roast with cherries, roast with baked apples and braised with mushrooms.
Spain Davidson comments that although ducks are so valued in France, they are much less so in Spain: "Perhaps one reason is that the French roast duck for rather a short time (as the British do with wild duck) and eat it pink though not bloody ... whereas Spanish recipes advocate roasting a duck for 2 hours. They also say that the meat is dry and inferior to chicken, which is not surprising". Spanish recipes for
braised duck include , slowly cooked in white wine with onions and bay leaf.
Near East Iranian cuisine includes , described by the food writer Margaret Shaida as "that most aristocratic of all Persia's stews". It consists of a duck casseroled in duck stock with onions, minced walnuts and
pomegranate juice or paste. It is customarily served with plain white rice, and may be garnished with meatballs made of minced lamb or veal. is a dish eaten in Israel of duck stuffed with oranges and then roast in a very hot oven. It is served with a sauce of white wine, light stock and orange juice.
Sweet potatoes were introduced to Lebanon from Central Africa and have been absorbed into Lebanese cuisine. A local duck recipe braises the bird with carrots, celery and onion and serves it with a sweet-sour sauce of duck stock, honey and vinegar poured over the duck and the sweet potatoes which have been separately boiled and then sautéed. is a Turkish duck dish: the bird is braised in duck stock and then roast, stuffed with rice, pistachios, cinnamon, cloves and raisins. ==Gallery==