Duck in Georgian
8 servings
90 minutes
Georgian duck is a culinary embodiment of Georgian hospitality and rich flavors. This dish combines tender marinated meat with spicy seasonings, aromatic red adjika, and juicy mushroom filling. Marinating the duck in a mixture of lemon, salt, sugar, and Georgian spices gives it a special tenderness and rich taste. Oyster mushrooms stewed in white wine with onions and garlic add a delicate texture and exquisite depth of flavor. Baked to a golden crust, the duck becomes the centerpiece of the table, infusing the air with enchanting aromas of Caucasian cuisine. Perfect for a festive dinner or family gathering, this dish reveals Georgian traditions through an artful combination of flavors and cooking methods.
1
Prepare: Dissolve salt and sugar in water. Squeeze lemon juice into the water and add it. Add the other spices. Mix well. Rub the duck and refrigerate for 12 hours.
- Sugar: 500 g
- Salt: 500 g
- Lemon: 220 g
- Thyme: 4 g
- Black peppercorns: 10 g
- Bay leaf: 1 g
- White wine vinegar: 1 ml
- Water: 5 l
2
Wash the mushrooms, trim the roots.
- Oyster mushrooms: 500 g
3
Chop the onion into small cubes and grate the garlic on a coarse grater.
- Onion: 50 g
- Garlic: 10 g
4
Fry the mushrooms in vegetable oil with onion and garlic until half cooked.
- Vegetable oil: 25 ml
- Onion: 50 g
- Garlic: 10 g
5
Add white wine and simmer until ready.
- Dry white wine: 70 ml
6
Season with spices and then cool down.
- Svan salt: 6 g
7
Stuff the marinated duck with prepared mushrooms, brush with a mixture of red adjika and oil (10g adjika / 20g oil), and bake in the oven for 50 minutes at 180 degrees.
- Duck: 2 kg
- Oyster mushrooms: 500 g
- Cilantro: 15 g
- Fresh cilantro (coriander): 2 g
- Vegetable oil: 25 ml
- Svan salt: 6 g
