Roasted Duck Stuffed with Millet Porridge

Ingredients

In this Nigerian adaptation, the Croatian dish of Pečena raca punjena heljdinom kašom is transformed into a flavorful fusion dish. The original dish features a duck stuffed with buckwheat porridge, while the Nigerian version incorporates millet porridge as the stuffing. Additionally, the spices used in the marinade are inspired by Nigerian cuisine, adding a unique twist to the dish. We alse have the original recipe for Pečena raca punjena heljdinom kašom, so you can check it out.

• 1 whole duck (about 2 kg / 4.4 lbs) 1 whole duck (about 2 kg / 4.4 lbs)
• 1 cup millet 1 cup millet
• 2 cups chicken broth 2 cups chicken broth
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 teaspoon ground ginger 1 teaspoon ground ginger
• 1 teaspoon ground coriander 1 teaspoon ground coriander
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon paprika 1 teaspoon paprika
• 1 teaspoon salt 1 teaspoon salt
• 1/2 teaspoon black pepper 1/2 teaspoon black pepper
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 25g, 7g
• Carbohydrates (total, sugars): 20g, 1g
• Protein: 35g
• Fiber: 3g
• Salt: 1.5g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F).
2. 2.
   Rinse the millet under cold water and drain.
3. 3.
   In a saucepan, heat the vegetable oil over medium heat. Add the chopped onion and minced garlic, and sauté until golden brown.
4. 4.
   Add the millet to the saucepan and toast it for a few minutes, stirring constantly.
5. 5.
   Pour in the chicken broth and bring to a boil. Reduce the heat to low, cover the saucepan, and simmer for about 20 minutes or until the millet is cooked and the liquid is absorbed.
6. 6.
   In a small bowl, combine the ground ginger, ground coriander, ground cumin, paprika, salt, and black pepper to make the spice blend.
7. 7.
   Rub the spice blend all over the duck, making sure to coat it evenly.
8. 8.
   Stuff the cooked millet porridge into the cavity of the duck.
9. 9.
   Place the stuffed duck on a roasting rack in a roasting pan.
10. 10.
    Roast the duck in the preheated oven for about 2 hours or until the skin is crispy and golden brown, and the internal temperature reaches 75°C (165°F).
11. 11.
    Remove the duck from the oven and let it rest for 10 minutes before carving.
12. 12.
    Serve the Roasted Duck Stuffed with Millet Porridge as a centerpiece for a delicious Nigerian-inspired meal.

Treat your ingredients with care...

• Millet — Rinse the millet thoroughly before cooking to remove any impurities. Toasting the millet before cooking enhances its nutty flavor.

Tips & Tricks

• For an extra burst of flavor, add some chopped fresh herbs like parsley or cilantro to the millet stuffing.
• Baste the duck with its own juices every 30 minutes while roasting to keep it moist and flavorful.
• Serve the roasted duck with a side of spicy Nigerian tomato stew for a complete meal.

Serving advice

Carve the roasted duck into slices and serve it on a platter, accompanied by the millet stuffing. Garnish with fresh herbs for an elegant presentation.

Presentation advice

Arrange the sliced roasted duck on a bed of vibrant green lettuce leaves for a visually appealing presentation. Drizzle some of the pan juices over the duck for added flavor and moisture.