THE CHERRY-DUCK LEAF TUBES

(Our Play on Sarma with a Fruity Foundation)

THE CHERRY-DUCK LEAF TUBES

Ingredients: 12 Pickled Cabbage leaves, 500g Duck mince, 50g Smoked Bacon (minced), 1 tsp Black pepper, 1 tsp Allspice, 0.5 tsp Cinnamon, 100g Dried Cherries (chopped), 200ml Duck or Chicken stock, 1 tbsp Honey...

Ingredients

  • 12 Pickled Cabbage leaves
  • 500g Duck mince
  • 50g Smoked Bacon (minced)
  • 1 tsp Black pepper
  • 1 tsp Allspice
  • 0.5 tsp Cinnamon
  • 100g Dried Cherries (chopped)
  • 200ml Duck or Chicken stock
  • 1 tbsp Honey

Cooking Method

  1. The Scorch Fry duck and bacon until the fat renders and the meat is charred; remove excess fat.
  2. The Bloom Add spices and cherries to the meat with a 30ml splash of stock; the steam will release the woody perfume.
  3. The Build Roll the duck-cherry silk into the cabbage leaves.
  4. The Swell Place in a pot with honey and remaining stock; simmer covered for 50 minutes until the fruit melts into the architecture.
  5. The Final Flourish Finish with raw fresh parsley and extra black pepper.

Cuisine: Balkan

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