Lebanese Duck with Sherry and Pumpkin Recipe

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Serves 6


  • 10 pieces of leg and breast portions of duck (4 – 4 1/2 lbs)
  • 1 lemon
  • 2 garlic cloves, crushed (or 2 tsp garlic granules)
  • 1 tsp curry powder
  • 1/2 tsp paprika
  • 3/4 tsp five-spice powder
  • 2 Tbs soy sauce
  • Salt and pepper
  • Vegetable oil, for frying

Ingredients for Sauce

  • 3 oz pumpkin
  • 1 1/4 cups water
  • 1 onion, chopped
  • 4 canned plum tomatoes
  • 1 1/4 cups medium-dry sherry

Place the duck in a large bowl.  Halve the lemon and squeeze juice over duck; set aside.

In a small bowl, mix together garlic, curry powder, paprika, five-spice powder, and salt and pepper; rub spices into each of the duck pieces and then sprinkle with soy sauce.  Cover loosely with plastic wrap and leave to marinate overnight.

To make the sauce, cook the pumpkin in boiling water until tender, then purée with onion and tomatoes.

Pat the duck pieces dry with paper towels, then heat a little oil in a wok or large frying pan, and fry the duck for 15 minutes until crisp and brown.  Set aside on a plate.

Wipe away excess oil from wok or pan and pour in pumpkin purée.  Add sherry and a little water, then bring to a boil and add fried duck.  Simmer for about 1 hour until the duck is cooked, adding more water if the sauce becomes too thick.  Serve hot and with some extra soy sauce, if desired.

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