THE DUCK-FAT LEAF-TUBES

(Our Play on Sarma with French Influence)

THE DUCK-FAT LEAF-TUBES

Ingredients: 12 Pickled Cabbage leaves, 500g Duck or Pork mince, 1 tsp Smoked paprika, 1 tsp Black pepper, 1 tsp Salt, 100g Duck fat (melted), 200ml Beef stock, 1 tbsp Tomato purée...

Ingredients

  • 12 Pickled Cabbage leaves
  • 500g Duck or Pork mince
  • 1 tsp Smoked paprika
  • 1 tsp Black pepper
  • 1 tsp Salt
  • 100g Duck fat (melted)
  • 200ml Beef stock
  • 1 tbsp Tomato purée

Cooking Method

  1. The Architect Fry mince in half the duck fat until dark and charred; remove fat.
  2. The Bloom Add spices to the meat with a 30ml splash of stock; the steam will release the smoky aromatics.
  3. The Build Roll spiced meat in cabbage leaves; pack tightly into a pot.
  4. The Swell Pour in remaining stock, tomato purée, and the rest of the duck fat. Simmer covered for 50 minutes.
  5. The Final Flourish Finish with a massive hit of raw fresh parsley matchsticks.

Cuisine: Balkan

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