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Tunisian Roast Duck


  • 1 kg duck, cut into serving pieces

  • ¼ cup oil

  • 1 onion, finely chopped

  • 1 long red chilli, finely chopped

  • 2 to 3 cloves garlic, minced

  • 1 tsp hot paprika

  • ½ tsp cumin seeds, roasted, ground

  • ½ tsp coriander seeds, roasted, ground

  • 1 tsp cardamom pods, roasted, ground

  • 1 tbs raisins

  • ¼ cup almonds

  • ¼ cup pine nuts

  • pinch of saffron

  • 1 bay leaf

  • knob of ginger, sliced

  • 2 ½ cups stock

  • salt and pepper

  • 2 cups rice

  • To serve

  • juice of 1 lime

  • ½ bunch coriander

  • ½ bunch parsley

  • pomegranate molasses


  • 1.

    Prick the skin of the duck all over with a fork or small knife. Sprinkle over hot paprika, cumin, coriander seeds, cardamom and salt and pepper. Heat the oil in a large, heavy-bottomed pot over medium-high flame and working in batches, brown the duck on all sides. Remove the duck and arrange in an oven proof dish. Transfer to a preheated oven at 180C for 25 – 30 minutes or until the meat is tender and falling off the bone.

  • 2.

    Sauté the onion and garlic in a frying pan until the onion is translucent and wilted, 4- 5 minutes. Add cumin, coriander seeds, cardamom and paprika. Cook for a further minute or until fragrant. Add chilli, raisins, almonds and pine nuts. Season with salt and pepper. Add saffron, bay leaf and sliced ginger. Transfer mixture to a heavy based oven proof pot.

  • 3.

    Fry off the rice in the frying pan. Add in stock and heat through. Pour contents into the pot with the other ingredients.

  • 4.

    Cover and transfer to oven for around 18 minutes until rice has absorbed all the liquid.

  • 5.

    Serve duck on a bed of rice, topped with freshly chopped coriander and parsley.

  • 6.

    Drizzle over lime juice, olive oil and pomegranate molasses.

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