The Arab world’s first pitmaster, Hattem Mattar, reveals his recipe using an Egyptian favourite, molokhia (jute mallow).
| Created by | Spinneys |
| Prep time | 15 minutes |
| Cook time | 120 minutes |
| Serves | 4 |
| Cuisine | Middle Eastern |
| Diet | Family Friendly |
| Preparation | Moderate |
| Calories | 842 |
| Fat | 68.7g |
| Saturates | 24.7g |
| Protein | 24.1g |
| Carbs | 26.5g |
| Sugars | 1.7g |
| Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details | |
Ingredients
Cooking Instructions
Download PDFPreheat a kettle barbecue to 211°C with your choice of wood, preferably apple and cherry.
Peel and quarter the onion.
Place an empty pot to be used for the soup in the barbecue and allow it to heat. Once hot, place the duck in the pot and allow it to smoke until the internal temperature reaches 74°C. Continue browning the duck on all sides along with the onion and spices. Add the water to the pot and allow the duck to boil in the stock for 30 minutes. For a stronger stock, reduce the heat and allow to simmer for a further 30 minutes. Strain the stock off all the spices and the duck.
In a fresh pot, combine the stock and molokhia. Lightly whisk to break apart the leaves and get a uniform green soup. Simmer until just about to boil (be careful not to boil).
Peel and crush the garlic. Place a frying pan over a medium heat. Add 1 tbsp of butter to the pan and heat. Once hot add the garlic and 2 tbsp of coriander. Allow the butter to caramelise to a light brown colour. Combine the butter mixture with the soup and stir well.
Quarter the duck and cross hatch the skin without cutting through to the flesh. Place a large frying pan over a medium heat. Add the remaining butter to the pan. Place the duck in the pan and fry until golden brown.
Roughly chop the fresh coriander.
Serve the soup and duck along with vermicelli rice and coriander.
