Roast Duck with Rice and Dried Fruit Stuffing
- For the filling
- 4 onions
- 18 Dried apricot (pitted)
- 2 tablespoons raisins
- 4 tablespoons sunflower oil
- vegetable oil (for frying)
- 1 teaspoon chile peppers (chopped)
- 1 garlic (chopped)
- 6 black peppercorns
- ½ teaspoon pink peppercorns
Rinse the duck, pat dry and rub with sea salt.
Preheat the oven to 180°C (approximately 350°F). Peel and finely dice the onions. Heat 4 tablespoons oil in a skillet. Halve the apricots lengthwise and saute with the raisins and the onions until translucent, about 15 minutes. Add salt, chile and garlic and cook 5 minutes longer. Season with pepper. Stuff the duck with 3/4 of the onion-fruit filling and close the opening with small wooden skewers. In a roasting pan with a lid, saute the duck until golden brown all over, cover and cook over low heat for 15 minutes.
In a bowl, mix the pomegranate extract with water and pour over the duck. Cover and roast, basting occasionally with the pan juices 30-40 minutes.
Remove the duck from the pan, transfer to a plate and keep warm in a low oven.
In a skillet, saute the rice until coated, then transfer to the roasting pan the duck cooked in. Add the saffron and the rest of the filling and the hot water, cover and cook over low heat until the rice is tender, about 30 minutes.
Return the duck to the pan and cook 10 minutes utnil piping hot.