Roast Duck Stuffed with Rice, Pistachios and Raisins

Name: Roast Duck Stuffed with Rice, Pistachios and Raisins (Ordek Dolmasi)
Prep time: 2 h
Cook time: 1 h 30 min
Total time: 3 h 30 min
Yield: For 4 people, or 8 as part of a buffet
Cuisine: Turkey
Ingredients: 1 tsp salt; 2 large onions, finely chopped; 3–4 tbsp melted unsalted butter; 340 g/12 oz/1¼ cups long grain rice, preferably Basmati, soaked in cold water for 2–4 hours, then drained; ½ tsp ground cloves; ½ tsp ground allspice; 4 tbsp chopped fresh mint; 56 g/2 oz/⅓ cup raisins; 450 ml/16 fl oz/2 cups duck or chicken stock; 450 ml/16 fl oz/2 cups duck or chicken stock; ½ tsp freshly ground black pepper; ½ tsp ground cinnamon; Salt and pepper; Salt and pepper; 84 g/3 oz/⅔ cup shelled pistachio nuts, boiled for 2 minutes, then skinned and coarsely chopped; 2 ducks, about 1.5–1.8 kg/3½–4 lbs each, prepared ready for roasting; 340 g/12 oz/1¼ cups long grain rice, preferably Basmati, soaked in cold water for 2–4 hours, then drained

Ordek Dolmasi

Preparation info

For
4
people, or 8 as part of a buffet

Difficulty
Complex
Ready in
3 hr 30

Appears in

The Rice Book

By Sri Owen

Published 1993

About

All over the East there is an infinite variety of ways of stuffing a duck with rice. The Chinese and Laotians like to use glutinous rice, but on the other side of Asia the Turks prefer Basmati or at any rate a long-grain variety. This recipe is adapted from one in Ayla Algar’s book, Classical Turkish Cooking, with her permission.

If you allow half a duck per person, you will not need to serve anything more as a main course except some salad.

Ingredients

Asia
Turkey
Main course
Spicy
Mediterranean

Ingredients

Method