Peking Duck With Bulgur And Dried Fruits

• 2 1/8 tablespoons butter
• 3 5/16 pounds duck whole
• salt
• ground black pepper
• 1 3/8 cups bulgur large grain
• 4 dried figs
• 4 dried apricots
• 4 pitted prunes
• 1 onion
• 1 tablespoon olive oil
• 1 tablespoon turmeric
• 1 tablespoon "Raz el hanout" (a mixture of Arabic spices)
• 4 tablespoons honey
• soy sauce 5 cl.
• worcestershire sauce 5 cl.
• 2 oranges juice

1. Preheat oven to 210 degrees Celsius.
2. In a pan, melt the butter. Brown the duck on all sides until golden. Season with salt and pepper. Add a glass of water, cover, and continue cooking for 1h20 to 1h30 depending on the size of the duck. Baste regularly.
3. Cook the bulgur for 8-10 minutes in boiling salted water. Drain and cool under cold water.
4. Cut the dried fruits into small pieces.
5. Peel and chop the onion.
6. In a pan, let the onion melt for 3 minutes in a tablespoon of olive oil. Add bulgur, spices, and dried fruits. Season with salt and pepper. Cook for 6-8 minutes stirring over medium heat. Set aside.
7. Combine honey, soy sauce, Worcestershire sauce, and the juice of 2 oranges in a saute pan. Boil for 5 minutes to obtain a syrupy consistency.
8. Cut the duck in pieces, drop them into the pan, and cook them for 8-10 minutes on low heat, turning and basting.
9. Serve duck with bulgur as side dish.

butter, salt, ground black pepper, grain, figs, apricots, prunes, onion, olive oil, turmeric, hanout, honey, soy sauce, worcestershire sauce, oranges juice

Taken from www.yummly.com/recipe/Peking-Duck-with-Bulgur-and-Dried-Fruits-782162 (may not work)