Roast Duck with Figs and Honey (Batt El Gamous)
Let yourself be transported to the heart of Egyptian celebrations with this roasted duck with figs and honey, a majestic dish that evokes grand gatherings and traditional weddings. The sweetness of confited figs blends with warm spices (cinnamon, cardamom, cumin) and honey, creating a creamy sauce that envelops the tender duck meat. This festive dish is a tribute to the flavors of ancient Egypt, where sweet and savory harmonize elegantly. For your special occasions, it will impress your guests with its aromatic richness. Prepare it with love, and each bite will become an unforgettable memory to share with family and friends.
Ingredients
- Whole duck (about 2 kg)1 piece
- Dried figs250 g
- Honey4 tablespoons
- Onions2 medium
- Garlic4 cloves
- Cinnamon sticks2 sticks
- Cardamom1 teaspoon
- Cumin1 teaspoon
- Olive oil3 tablespoons
- Chicken broth500 ml
- Salt and black pepperto taste
Instructions
- 1
Preheat the oven to 180°C. Slice the onions and crush the garlic. Heat the olive oil in a large ovenproof pot and brown the duck on all sides.
- 2
Remove the duck and sauté the onions and garlic until translucent. Add the cinnamon, cardamom, and cumin, and stir for 1 minute.
- 3
Return the duck to the pot, add the broth, season with salt and pepper. Cover and bake for 1 hour.
- 4
Add the dried figs and honey, then continue cooking uncovered for 30-40 minutes, basting the duck regularly with the cooking juices.
- 5
Let rest for 10 minutes before carving. Serve the duck with the fig-honey sauce, accompanied by rice or Egyptian bread.
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