Name: Duck and Silverbeet Parcels (Ördek Sarma)
Yield: Serves 4
Cuisine: Turkey
Ingredients: 2 tablespoons dried barberries (or cranberries); 1.5 litres (52 fl oz/6 cups) chicken stock; 1 red capsicum (pepper); 4 duck legs; 4 tablespoons flaked almonds; 2 tablespoons olive oil; ½ teaspoon cinnamon; 125 ml (4 fl oz/½ cup) dry sherry; 1 onion; 2 tablespoons butter; 1 garlic clove; 2 teaspoons capsicum (pepper) paste; 2 teaspoons tomato paste (to make your own); 10 silverbeet (Swiss chard) leaves; 1 teaspoon pimento; 1 teaspoon salt; 1 teaspoon freshly ground black pepper; 1 tablespoon smoked paprika; 250 g (9 oz/1 cup) plain yoğurt; 2 garlic cloves; 1 tablespoon olive oil

Preparation info

Serves
4

Difficulty
Medium

Appears in

Anatolia

By David Dale and Somer Sivrioglu

Published 2015

About

When I came to Sydney I found duck was a popular meat with Australians, and I started serving this dish in winter. It is a modern variation of a Black Sea dish, where silverbeet is usually wrapped around lamb mince and rice. There they’d never use duck, which is a meat cooked at home by the wives of hunters, or freekeh, which is from the southeast. My justification for the change is that spit-roasted duck was served in Istanbul at the circumcision ceremony for the son of Sult

Ingredients

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Ingredients

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