Uncle Tahir’s Wild Duck

Tahir amcanın ördeği


Preparation info

  • Difficulty


  • Serves


Appears in

Classic Turkish Cooking

By Ghillie Basan

Published 1995

  • About

A hunter’s recipe for roasted duck, stuffed with chestnuts and herbs. Once shot, the bird is hung for 1-3 days and then cleaned, stuffed and roasted over an open fire. It is also good roasted in a conventional oven with honey and almonds.


  • 1 wild duck, with giblets salt

For the stuffing

  • 1 red onion, or 2-3 shallots, roughly chopped
  • 2-3 tablespoons clarified or ordinary butter
  • 6-8 oz/175-225 g cooked chestnuts, roughly chopped
  • 4-6 oz/120-175 g breadcrumbs
  • bunch of fresh dill, parsley and sage, roughly chopped
  • salt and freshly ground black pepper

To Geaze

  • 2 tablespoons golden runny honey
  • 2 tablespoons whole almonds


  • Preheat oven to 400F/Mark 6/200C
  • Prepare the stuffing. Melt the butter and fry the onion until golden. Stir in the chestnuts and herbs and cook for 2 minutes. Bind with the breadcrumbs and season to taste. Put aside to cool.
  • Clean the duck and trim the giblets. Rub the inside and outside of the duck with salt, and spoon the stuffing into the cavity. Skewer the legs with a stick and place the duck on an oven tray or earthenware dish, and scatter the giblets and almonds around it. Spoon the honey over the duck and roast for approximately 35 minutes.
  • Serve straight from the oven with cherry pilaf.