Here we have a cozy&comforting dish, perfect after a looong working day or Xmas shopping day. You only need a toasted bread&baquette. I recommend to open a bottle of Chardonnay or Pinot Noir.

It’s a recipe by Ottolenghi published in the GUARDIAN 2 weeks ago. It got my attention as he uses the exotic spice Baharat which I am a big fan of. BTW, Baharat is also a good spice for any kind of summer rubs for chicken or lamb kebabs etc. Of course to use such a exotic spice for a French cultural asset is a classic Ottolenghi twist. Even my wife who is not a fan of French duck confit loved this dish. She even wanted a refill, quelle surprise. haha


2 duck legs (500-700g)
1 tsp whole black peppercorns
2 tsp coriander seeds, crushed (preferably toasted)
2 fresh/dry bay leaves
250ml dry white wine
2 shallots, halved lengthways
10g chives, chopped
Maldon sea salt
80g unsalted butter
1 tsp Baharat spice


  1. Pre-heat oven to 150 C or 300F. Pierce the duck skin a few times with a fork or toothpick, then lay the legs skin side up in a 20cm x 15cm baking dish or sauteuse.


2. Add the peppercorns, 1 tsp of coriander seeds, bay leaves, shallots, flaked salt and white wine. Cover tightly with foil or lid and roast for 2 1/2 h - 3h.


3. Transfer to the duck legs to a plate and sieve the cooking liquid to a bowl. Remove the shallots and set aside.


4. Pull the duck meat away from the bones and discard the skin and bones.


5. Add chopped shallots to the duck meat.


6. Now add around 100-150ml sieved roasting juices to the meat and combine.


7. Now add chopped chives and combine.


8. Divide the meat to ramekins or 2 small bowls. Using back of a spoon to compact the duck meat.


9. Melt the butter on low heat in a little sauteuse and add the spice Baharat and a little bit salt.


  1. Add to the ramekins or bowls, so the meat is covered.


11. Finally add 1 tsp of crushed coriander seeds on top. Put in a fridge for several hours or best overnight.


12. Remove from the fridge 30min before serving. Serve with toasted slices of bread&baquette and some pickled gherkins. Paradise is near! ENJOY



Scrolling down the page, the images visually look not so appetizing to so-so appetizing to OMG I need to make this asap.

I will make this. Thanks for sharing it!

Would you mind sharing what, if anything, could substitute for baharat? A question of necessity for those of us living in the nether regions. Thanks.

What is baharat spice made of?
A staple in Eastern Mediterranean cooking, Baharat Seasoning is a warm spice blend that varies by region – and even household. It typically includes black pepper, cardamom, cloves, cumin, nutmeg, coriander and paprika. Make this version to add depth to rice, soups, meat, fish and chicken dishes.

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Rough ratios? I don’t have cardamom is that critical (could probably get it of course).

Ottolenghi recommended this brand:

Ingredients: Paprika, Coriander, Black Pepper (10%), Cumin, Cinnamon, Cayenne Pepper, Cloves, Nutmeg, Cardamom

I would say YES. But shortly before Xmas you could of course neglect it.

My version from a german spice dealer had a noticeable cinnamon and cardamom note.

It seems McCormick and Whole Foods each have a blend you can buy via Amazon. I’m guessing you can get close to the basic idea.

I’m kinda fascinated by this. I grew up in a duck hunting area. I’m going home for Christmas, and I hope to get some ducks and try this.

I see cardamom is listed last, would that mean it’s the smallest component?
My local grocer stocks that brand, hopefully they have the Baharat

According to a German website:

1 tbsp black peppercorns
1 tbsp coriander seeds
1 tbsp cumin
3-4 cloves
1 little cinnamon stick
6 green cardamom capsules
1 tsp chilli
2 tbsp sweet paprika
a little bit nutmeg

Here the original recipe:

Why not use Dukka or Raz-el-Hanout.

If you have cumin, coriander, cinnamon, chili, sweet paprika you’re on the safe side. Even without coriander.

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This is a fantastic one Martin! I like to throw some duck livers in there if you have them. It richens things up since it is a chilled charcuterie sort of dish. Wonderful stuff!

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Did you just add them into the meat as you cooked them?

I do like liver.

Yes, since it is a braise along with the legs it stays moist.


I made this and it was fantastic. I only used cardamom, nutmeg and black pepper in the Baharat as I did not want to get too exotic for a party of 12. I will add a few more spices into the mixture next round. The toasted coriander adds a nice flavor to the butter topping as well

Thanks for sharing

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I was hoping to get some wild duck when I was home for Christmas. Unfortunately, none of the hunters were sharing.