Stuffed Duck and Potatoes

Stuffed duck has been a traditional recipe
since the ancient Egyptians.
At least that is what most
of Egyptian housewives believe.

Ingredients:
one large duck
crushed wheat or rice
cumin
Onion
salt and pepper
lemon
Tomato paste
one dozen small potatoes

Directions:
Crushed rice wheat is washed in water and left to soak for a while.
The duck is stuffed with the crushed rice wheat from behind.
It is then plugged with a large onion
and sewed tightly with a clean thread and needle.
The sewing is very important,
as it will not allow the rice/crushed wheat
to escape from inside the duck.
The stuffed duck is boiled in water until it is tender.
It is preferred to add a lot of herbs to the stew
as this gives a special taste to the duck.
You can be creative with herbs but avoid spicy ones.
Add cumin, onions, some salt and pepper.
The stuffed duck is then placed on a pan
and lemon juice is squeeze on it.
Then tomato paste is spread on its back.
The duck is placed in the oven on medium temperature.
When the back is red the duck is taken out of the oven
and left to cool for a minute.
The stuffed crushed rice wheat can either be left
inside of the duck or it can be taken out
and placed around the duck in a serving plate.

As a side dish you can prepare stuffed potatoes.
Pick a dozen or more small potatoes
(about the size of a golf ball each).
The potatoes are peeled and hollowed out.
They are then fried. Minced meat is cooked on a frying pan.
The potatoes are stuffed with the cooked minced meat
and placed in a deep pan.
Tomato paste is then brushed on the surface
and the pan of potatoes is placed in the oven for ten minutes.