Mandaean Duck Stuffed with Nutty Ginger Rice with Date & Apple Compote

Preparation info
  • Serves


    • Difficulty


    • Ready in

      3 hr 30

Appears in
The Jewelled Kitchen

By Bethany Kehdy

Published 2013

  • About

This recipe is inspired by the spiced duck eaten by the small Mandaean community of Iraq. Traditionally, the duck is boiled and then fried in its own fat. The spices I have used are fairly typical, but the stuffing usually includes sultanas/golden raisins and onions.


  • 150 g/ oz/¾ cup basmati rice
  • 5


  1. Rinse the rice several times in cold water until it runs clear, then drain well. Tip into a heavy-based saucepan and cover with 2 times its volume of water. Add the ginger and season with salt, then cover and bring to a rolling boil for about 20 minutes.
  2. Meanwhile, put the dates, apple juice, star anise, lemon juice and white wine, if using, in a heavy-based sa