Duck döner kebab

Duck döner kebab

By
From
Turquoise
Serves
4
Photographer
Lisa Cohen and William Meppem

This recipe is a playful interpretation of the ubiquitous döner kebab – spit-roasted layers of lamb that are sliced into warmed flat bread, topped with salad, rolled up and eaten as a filling snack-on-the-go all around the Middle East and eastern Mediterranean. Try serving it with soft herb salad.

Ingredients

Quantity Ingredient
1 large garlic clove
1 teaspoon sea salt
1 teaspoon sweet paprika
1 teaspoon ground cinnamon
1 teaspoon hot paprika
1/2 teaspoon ground allspice
1/2 teaspoon ground nutmeg
1/2 teaspoon freshly ground black pepper
100ml olive oil
4 duck legs, boned
4 long red chillies
2 vine-ripened tomatoes, sliced

Soft herb salad

Quantity Ingredient
1 cup flat-leaf parsley leaves, shredded
1 cup mint leaves, shredded
1 small purple onion, finely sliced
1/2 lemon, juiced
drizzle extra-virgin olive oil
sea salt
freshly ground black pepper
1/2 teaspoon ground sumac
warmed flat bread, to serve

Method

  1. To make the salad, toss the herbs and onion in a bowl. Whisk the lemon juice, oil, salt, pepper and sumac in a small bowl to make a dressing, then set aside.
  2. Crush the garlic with the salt, then combine in a bowl with the spices and 80 ml of the oil. Trim the duck of any excess fat and sinew, keeping each piece of meat whole, then toss gently in the marinade to coat. Leave overnight or for at least 2–3 hours to marinate.
  3. When ready to cook, preheat the oven to 160ºC. Heat a heavy-based baking tray on the stove top over a high heat, then add the remaining oil and sear the duck pieces, skin-side down, until coloured. Turn and sear the other side. Place a chilli on top of each duck leg, then transfer to the oven and cook for 30–40 minutes.
  4. Remove the duck from the oven and transfer to a wire rack on a tray to catch the juices. Rest for 5–10 minutes. Meanwhile, add the tomatoes to the salad and toss gently. Slice each piece of duck leg very thinly and serve, drizzled with the juices, on pieces of warm flat bread with the roasted chillies. Let everyone help themselves to salad.
Tags:
Turquoise
Malouf
Greg
Lucy
Turkish
Turkey
Mediterranean
European
Middle Eastern
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