• Meat (Beef, Medium Size Diced (Kuşbaşı),  250 grams)
• 2 bags of pearl onion (roughly 1.5 kg ) (Arpacık Soğanı)
• 2 Bay Leaves (Defne Yaprağı)
• Vinegar
• Tomato paste
• 4 Tomatoes
• Margarine
• Olive oil
• Salt & Pepper

Step 1 : Cook the meat with a table spoon of margarine in a pressure cooker. Don’t actually use the pressure cooker yet just brown the meat!

Step 2 : Put around 750 ml of water in with the meat. (More water could be added if you like your stew with more liquid less if you want your stew a little more dense.)

Step 3 : Close the pressure cooker lid and start the pressure cooking! You will need to cook until meat is soft. This will take around 3 minutes in high pressure setting.

Step 4 : In a separate pan cook the onions with olive oil. For the amount of olive oil just quickly circle the pan three times. You have to cook the onions until they become a transparent pink. ( Not really pink since it is transparent )

Step 5 : Grind all the tomatoes ( No skin! )

Step 6 : Pour the grind tomatoes and two table spoon of tomato paste unto the onions. Cook until the onions get a little golden color ( 1 minute )

Step 7 : Pour the onion+tomato mix into the now cooked meat ( Use the pressure cooker. Don’t actually pressure cook just use the pot! ) and put in the bay leaf. (Don’t crush or split the bay leaf! You will need to remove it later on. ) Simmer until onions go soft.

Step 8 : Once the onions go soft remove the bay leaf. Once the bay leaf is removed pour in 1/4 cup of vinegar. (1 Turkish coffee cup)

Step 9 : Add some salt and pepper for taste.

Step 10 : Simmer on low heat until bubbles start forming.

The total cooking time is 2 hours and 40 minutes. Preparing time took around 30 minutes. Make sure that the first 1.20 minutes of the duck recipe should be cooked closed!!

The first step is to prepare the mixture that will be poured around and in the duck ;

• 1 cup orange juice
• 1/2 cup lemon juice
• 1/2 table spoon honey

Mix the above ingredients well. Make sure the honey gets melted within the mixture.

Now on to the duck, take the following steps ;

Remove any extra fat.

Remove the tail

Re-clean the duck

Put in the cavity of the duck one half of an orange. Quarter the slices so the juices will go around more freely.

Ready the pan. I used aluminium on the bottom part of the pan and put a cooking paper on top of it and put the duck on top of the cooking paper. That way it was easier to clean the pan.

Put the in the pan. Pour the orange juice within and around the duck. Message the duck with the sauce. Of you have a cooking syringe try to inject some to the breasts of the duck for extra taste.

Pour some garlic powder on top of the dark. Rub it in but make sure you don’t put too muck. Garlic tends to make heavy food taste heavier. ( At least that is how I feel. )

On top of the bird sprinkle some sea salt and paprika be generous with it since most of them will wash away with fat that sweats from the bird.

Ok. Once you get all that ready ready your oven to 175°C. While that is warming up make yourself a basking sauce which you will bask the duck every 25 minutes. The basking sauce contains

1 lemon juice

1 table spoon honey

So start cooking. Make sure that the first 1.20 minutes of the duck should be cooked closed!! Just cover it with more aluminium foil. And don’t forget to bask it with the lemon honey mixture every 25 minutes. Next to it cook some rice and put a potato for each person within the oven to eat with sour-cream. It will be a good idea to cook light stuff that will go next to the duck.

And the results are as below;

Hope you like it as much as I did.