V0: described, not machine-verified
Roasted Duck
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Ingredients
- medium duck1 duck
- sliced onions3 onions
- salt, pepper, mixed spices, and thymeto taste
- Ghee1 tbsp
- Breadcrumbs½ cup
- Milkas needed
- oil for coatingas needed
Allergens (inferred from ingredient names): cereals_gluten, milk
Nutrition per serving (modelled estimate, not measured): kcal 680, protein 34, fat 52, carbs 18, fiber 1, sugar 3
Original steps
- Rub the sliced onions with salt, pepper, mixed spices, and thyme.
- Add the tablespoon of ghee and the breadcrumbs, mixing well, then knead with milk until the mixture becomes soft.
- Stuff the duck with this mixture and place it in a baking tray greased with oil or ghee; drizzle some ghee or oil over the top and cover with foil.
- Place in a medium-heat oven until cooked through, then remove the foil to allow the skin to brown.
This is a V0 document: the original ingredients and steps from fifi.cooking, with quantities parsed from the text where possible. No step has been classified, measured or verified, so a device assigns every step to a person and refuses to cook it alone (RFC-0009). It becomes V1 when a reviewed process graph replaces the steps.
Source: Dr. Fatma Alkawokgy family archive, fifi.cooking. Family recipe archive of Dr. Fatma Alkawokgy (1943-2026), chapters 1 to 6, published at fifi.cooking