Duck with pomegranate recipe
- Cuisine: Turkish
- Prep Time: 30 min(s)
- Cook Time: 45 min(s)
- Serves 2
We continue our journey through the city of Istanbul with Somer Sivrioglu from Sydney’s Efendy Restaurant. Somer tells us how to find the best food in the city, and speaks about the local fish industry, as well as sharing tips on how to cook fresh fish. Here he gives us a recipe for duck breast covered with a sour pomegranate sauce.
Ingredients2 pieces duck marylands
100ml pomegranate molasses
200ml tawny port
20 pomegranate seeds
5 dried sour plums
PreparationPreheat the oven to 120°C.
Place the duck marylands into a deep oven tray and cover with the duck fat and the pomegranate molasses. Add the cinnamon sticks, star anise and nutmeg.
Bake in the oven for 4-4½ hours.
Meanwhile, glaze the pomegranates seeds and sour plums with the port.
Add the duck legs into the glaze, adding a spoonful of duck fat to give a shiny finish.
Cook for 30 minutes.
Serve over blanched greens of snake beans, broccoli or asparagus.
If you enjoyed this Duck with pomegranate recipe then browse more Turkish recipes, meat recipes, turkish radio recipes, entertaining recipes, baking recipes and our most popular hainanese chicken rice recipe.
Displaying 10 of 89 Turkish Restaurants.
|2.||Turkish Pide House||Jamison|
|4.||Efes One Turkish Restaurant||Albion|
|6.||The Kilim Turkish Restaurant||Richmond|
|8.||Sahara Turkish Restaurant Burwood||Burwood|
|10.||Merhaba Turkish Cuisine Restaurant||Auburn|
Featured Food & Recipes
- Andhra curry leaf chicken
- Fish head curry (gulai kepala ikan)
- Roast capsicum sauce (salsa de pimiento)
- Spiced pork skewers (pintxos morunos)
- Linzer torte
- Cauliflower and cavolo nero rice pie
- Indian chicken korma
- Lemon meringue tart with blueberry jelly
- Warm salad of rare roasted venison with celeriac, pear and red cabbage
- Best end of lamb with eggplant caviar and a fricassee of sweetbreads, chorizo and anchovy
Vegeta for your schnitzels
Add extra flavour to your schnitzel mix by adding a teaspoon of Vegeta (a Croatian vegetable stock powder) to the egg mix. This unique flavour enhancer is used in much Croatian cooking.
May be dark or light, the darker variety contains more molasses and has a stronger flavour.