Wild Duck Ottoman Style

Fırında Osmanlı Ördeği

Preparation info

  • Difficulty


Appears in

Yashim Cooks Istanbul

Yashim Cooks Istanbul

By Jason Goodwin

Published 2016

  • About

Palewski’s shoot on the lakes outside Istanbul produced a decent bag and Marta, his housekeeper, would have known what to do with a brace of wild duck.


  • butter 175 g/6 oz
  • 2 wild or 1 farmed duck, drawn and plucked
  • thyme small bunch
  • stale bread 6 slices
  • olive oil
  • garlic 4 cloves, crushed
  • oregano 4 tsp, dried
  • runny honey 5 tbsp
  • almonds 5 tbsp blanched


  • Rub the butter over your ducks, with the thyme. Put a few sprigs inside, too.
  • Pound the bread in mortar, and soften it with olive oil. With wild duck be generous with the oil; farmed duck is fattier and you will want a drier mixture. Mix in the garlic and the oregano, and stuff the ducks.
  • Beat the honey with a little more oil and drizzle it over the ducks. Scatter the giblets and the almonds around the pan and roast the birds for 25 minutes in a hot oven (230°C/450°F/Gas 8), until the skin is brown.
  • Serve with pilaf and a salad.