Duck Kabab

Name: Duck Kabab (Kabab-e Ordak)
Prep time: 1 h
Cook time: 1 h 15 min
Total time: 2 h 15 min
Yield: Serves: 4
Cuisine: Iranian
Ingredients: 1 teaspoon freshly ground black pepper; ½ teaspoon fine sea salt; 4 cloves garlic, peeled and grated; 2 celery stalks and their leaves, coarsely chopped; 1 cup/120 ml fresh lime juice; 2 tablespoons reserved duck broth; 1 duck (4.5 to 5.5 lb/2 to 2.5 kg, Muscovy or Peking), thawed if frozen and rinsed; ½ teaspoon ground saffron threads dissolved in 2 tablespoons rose water; ½ teaspoon freshly ground pepper; 1 carrot, peeled and diced; 2 teaspoons fine sea salt; 1 cup/240 ml oil; 1 teaspoon turmeric; 1 teaspoon fine sea salt; 4 bay leaves; Green lettuce leaves or Peking duck pancakes; ½ cup/120 g pomegranate molasses, or 1 cup barberries; ½ teaspoon red pepper flakes; 2 onions, peeled and thinly sliced; 2 cups/150 g basil leaves; 1 cup/240 ml heavy cream; 2 cloves garlic, peeled

Kabab-e Ordak

Preparation info

Serves:
4

Difficulty
Medium
Ready in
2 hr 30

Appears in

Cooking in Iran

By Najmieh Batmanglij

Published 2020

About

In the U.S. the only way to eat a wild duck is to shoot it yourself or to get one from a duck-hunting friend. The marshes around the Caspian are migratory-duck heaven and locals sell them at the Rasht market. Teal, called khodka in Persian, is particularly popular during the autumn when it is in season. Whether made with wild duck or farmed duck, as here, this kabab is quite delicious, especially when basted with a little pomegranate molasses.

Ingredients

Asia
Iran
Main course
Autumn

Ingredients

Method