Easy meal #14 : canard de Noël au yaourt et à la coriandre

Canard mariné au yaourt et à la coriandre - Sweet Cabane


To start thinking about Christmas menu, I’d like to share with you an easy and delightful recipe, inspired by Lebanese cooking tradition : duckling marinated wth yogurt and coriander. This recipe demands just a few times and is very easy-to-make… provided that you start a long time before serving because the marinade requires time but it’s essential to make the meat soft and sweet…

  • Preparation time : 10 minutes
  • Marinade time : 4 hours at least (all night is better)
  • Cooking time : 1 hour and 10 minutes

Ingredients (servings 6)

  • 1 duckling
  • 50 g butter
  • 2 yogurts
  • 1 branch of celery
  • 1 teaspoon of coriander powder
  • 1 teaspoon of fresh grated ginger
  • 1 lemon (peel and juice)
  • 25 cl water
  • 1 bunch of fresh coriander
  • About 20 green olives
  • Salt and pepper

Start with the marinade. You have to make it the night before or  at 4 hours before cooking the duck. Wash and dry the duckling. Prepare the cream mixing together yogurts, coriander powder, fresh grated ginger and lemon peel. Cover the duck with it in a big plate and put in the fridge as needed.

For cooking, start at least 1 hour and a half before serving. Take the duckling and wipe it. Then, fry it in a big cooking pot a few minutes on each side. Add water, lemon juice, celery (cut into small parts). Cover and cook for 50 minutes at low heat. Then, remove the cover, add the olives and cook for 20 minutes to let the water boil off.

Before serving, cut the ducking into serving parts and add fresh coriander. Delicious with some thai rice or boiled potatoes.

And you, what are your favourite Christmas recipes? Leave a comment here if you want to…

Have a lovely Sunday!


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