Bata wal Safargal

Name: Bata wal Safargal
Yield: serves 4
Ingredients: 1 duck, weighing about 5 pounds; 1 tablespoon vegetable oil plus more for frying quince; Salt and pepper; 2 medium-sized quinces (or 1 very large one), weighing about 1 pound; 1 teaspoon ground ginger; 1 teaspoon cinnamon; Juice of 2–2 1/2 lemons or more; 3 tablespoons honey

December 9, 2011

On a visit to Egypt, a hostess who invited me for dinner told us how she had run after the ducks that had escaped as she carried them home. There are many dishes of duck and chicken with quince in the Arab world. This one has the flavors of Morocco. The quince slices acquire a wonderful caramelized taste when they are fried.

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