Vath (vaht) is a spicy roast duck, stuffed with a delicious mixture of pork, oranges and cashew nuts. Serve with Saffron

Rice and an onion and tomato salad.

1×5 lb. duck, oven-ready

2 teaspoons salt juice of

1 lemon

4 garlic cloves, crushed

2 teaspoons turmeric1 tablespoon ground coriander

1 tablespoon garam masala

1 teaspoons ground cumin

4 green chillis, very finely chopped

4 fl. oz. sour cream

6 oz. shelled roasted cashew nuts, coarsely chopped

4 oz. pork sausage meat

2 small oranges, peeled, white pith removed, seeded and coarsely chopped

Rub the duck all over with 1-½ teaspoons of salt.

In a small mixing bowl, combine the lemon juice, half of the garlic, turmeric, coriander, garam masala, cumin, chillis and sour cream. Place the duck in a shallow dish and spoon over the spice mixture. Rub the mixture all over the duck and set it aside to marinate at room temperature for 2 hours.

Preheat the oven to very hot 450 F (Gas Mark 8, 230 C).

In a medium-sized mixing bowl, combine the remaining salt, garlic, turmeric, coriander, garam masala, cumin, chillis and sour cream. Add the cashew nuts, sausage meat and oranges and beat the stuffing with a wooden spoon until it is well combined.

Remove the duck from the marinade and place it on a working surface. Stir any marinade remaining in the dish into the stuffing mixture. Spoon the stuffing into the cavity of the duck and secure the cavity with a trussing needle and thread or skewers.

Place the duck on a rack in a roasting tin. Place the tin in the centre of the oven and roast the duck for 15 minutes.

Reduce the oven temperature to mod-crate 350 JF (Gas Mark 4, 180°C). Roast the duck for a further 1| hours or until the juices run clear when one of the thighs is pierced with the point of a sharp knife.

Remove the duck from the oven and transfer it to a warmed serving dish. Remove and discard the trussing thread or skewers and serve immediately.

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