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 marylands covered with a sour pomegranate sauce.
- 2 duck marylands
- 3 cups (750 ml) rendered duck fat (see Note)
- 100 ml pomegranate molasses
- 2 cinnamon quills
- 2 star anise
- 1 tsp freshly grated nutmeg
- snake beans, asparagus or broccoli to serve
- 200 ml tawny port
- 2 tsp pomegranate seeds
- 5 dried sour plums (see Note)
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
The following recipe has been tested and edited by SBS Food and may differ slightly from the podcast.
Preheat oven to 120ºC. Place the duck marylands into a small saucepan, just large enough to fit the duck in a single layer. Cover with the duck fat, pomegranate molasses, cinnamon sticks, star anise and nutmeg. Bake in the oven for 3-4 hours, or until meat is almost falling off the bone.
Pour the port into a frying pan and reduce by half over high heat add the plums and continue reducing until almost a glaze. Remove from heat and add the pomegranate seeds. Add the duck legs into the glaze, adding a small spoonful of duck fat to give a shiny finish. Turn the duck in the glaze.
Serve over blanched greens of snake beans, broccoli or asparagus.
• Rendered duck fat is available from selected butchers and delicatessens, or buy duck fat from selected butchers and render.
• Dried sour plums are available from selected Middle-Eastern food stores.
Photography by Alan Benson. Styling by Michelle Noerianto.