Stuffed Damietta Duck

Quail season on the Egyptian Mediterranean begins in late September, coinciding with the ripening of figs and dates in nearby coastal groves. By late November, the quail season ends and wild duck season begins. Traditionally the birds are prepared by stuffing them with cumin-seasoned onions (bil marta), then boiled until soft, followed by searing or frying. Most types of ducks can be used for this recipe, just be sure to adjust the boiling time as larger ones take longer to soften. T