Skip to main content
Main

Stuffed Duck and Potatoes

An Egyptian main dish of duck stuffed with crushed wheat, served with stuffed potatoes and a green salad.

From the Recipes Wiki (Fandom) · 8 ingredients
Jump to recipe ↓

Why it works: Cumin and tomato are a kitchen classic. They rank in the top 2% of all ingredient pairs, and cooks put them together in 3,272 recipes. Both carry beta-phellandrene, which smells minty, terpene. The science ↓

Stuffed Duck and Potatoes

Ovenmedium temperature
Timeten minutes

Ingredients

Directions

Prepare the stuffing

  1. Wash the crushed wheat in water and leave it to soak for a while.

  2. Stuff the duck with the crushed wheat from behind.

  3. Plug the duck with a large onion.

  4. Sew the duck tightly with clean thread and a needle so the crushed wheat cannot escape.

Cook and roast the duck

  1. Boil the stuffed duck in water until tender.

  2. Add a lot of herbs to the stew, avoiding spicy ones, then add cumin, onions, salt and pepper.

  3. Place the stuffed duck on a pan and squeeze lemon juice over it.

  4. Spread tomato paste on the back of the duck.

  5. Bake the duck in the oven at medium temperature until the back is red.

  6. Take the duck out of the oven and leave it to cool for a minute.

  7. Serve the stuffed crushed wheat inside the duck, or take it out and arrange it around the duck on a serving plate.

Make the stuffed potatoes

  1. Peel and hollow out a dozen or more small potatoes.

  2. Fry the potatoes.

  3. Cook the minced meat in a frying pan.

  4. Stuff the potatoes with the cooked minced meat and place them in a deep pan.

  5. Brush tomato paste on the surface of the potatoes.

  6. Bake the pan of potatoes in the oven for ten minutes.

Make the salad

  1. Cut tomatoes, cucumbers, rocket and radish into medium pieces.

  2. Slice half an onion and add it to the salad.

  3. Mix one tablespoon of vinegar and one tablespoon of olive oil in a cup, squeeze in half a small lemon, and add salt and pepper.

  4. Stir the seasoning and pour it on the salad.

  5. Toss the salad, then sprinkle it with cumin.

  6. Bel hana wesh shefa (eat and be happy with good health).

Nutrition, whole recipe (rough)

796Calories
31 gProtein
30 gFat
103 gCarbs

Counts 9 of 10 ingredients. The other 1 aren't in our nutrition table and add nothing above, so the real totals are higher.

What these numbers assume: 9 portions
IngredientPortion assumedkcal
Duck100g cooked with skin337
Rice1 cup cooked (158g) white206
Potato1 medium (173g) baked161
Onion1 medium (110g)44
Tomato1 medium (123g)22
Lemonjuice of 1 lemon (48ml)12
Cumin1 tsp ground (2.1g)8
Black Pepper1 tsp ground (2.3g)6
Salt1 tsp (6g)0
Wheatnot in our table0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.

Recipe from the Recipes Wiki (Fandom).

Steps grouped into stages for easier reading; the method is the source's own.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Cumin + tomatotop 2% of all pairs
    Smell alikemoderate
    Cooked together3,272 recipes

    Shared aroma: beta-phellandrene (minty, terpene).

  2. Pepper + lemontop 3% of all pairs
    Smell alikestrong
    Cooked together27,047 recipes

    Shared aroma: trans-2-nonenal (cardboard, fatty).

  3. Onion + potatotop 3% of all pairs
    Smell alikemoderate
    Cooked together9,023 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

  4. Tomato + potatotop 5% of all pairs
    Smell alikestrong
    Cooked together2,798 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

  5. Cumin + oniontop 6% of all pairs
    Smell alikemoderate
    Cooked together5,498 recipes

    Shared aroma: coumarin (sweet, hay).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Crushed wheat
Absorbs cooking juices and fat from the duck, becoming moist, tender and flavourful as it steams inside.
Duck
Rich, fatty meat that becomes tender when boiled and then browns when roasted.
Tomato paste
Concentrated tomato adds acidity, savoury depth and colour to the duck and potatoes as it bakes.
Lemon
Juice adds acidity that brightens the rich duck fat and balances the flavour.
Potatoes
Hollowed shells hold the minced meat filling and crisp slightly when fried and baked.
Cumin
Warm, earthy aroma that seasons the stew and the finished salad.

The step that matters

Sewing the duck closed. If the thread or stitches are loose, the crushed wheat swells and escapes during boiling and baking, so the stuffing can burst out and cook unevenly.

Swap the lemon

How well each one fits the dish's main ingredients (wheat, cumin, onion, pepper, tomato, potato):

  1. Avocadofits better
  2. Limefits better
  3. Cherryfits better
  4. Lemonthe original

Fit is the average pairing score against wheat, cumin, onion, pepper, tomato, potato. Candidates are from the same food group and used in at least 100 recipes.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

You might also like

Tomato SoupTomato Soup526 recipesPotato CroquettesPotato Croquettes255 recipesLemon SauceLemon Sauce236 recipesCream of Tomato SoupCream of Tomato Soup107 recipes