Your Cooking & Lifestyle Magazine

Creative canard

pic
chef

Fresh off his debut in India, representing Lebanon at the Spice Route International Culinary Festival and Competition, Chef George el Kik of Sofil Catering adds spices from the Orient to a delectable duck dish

Serves 1 | Prep/cooking 30 mins | Chef George el-Kik

PINE NUTS TARATOR

 INGREDIENTS 

• 300g pine nuts
• 2 garlic cloves
• 2 lemons for juice
• 3 slices bread (pain de mie)
• Water
• Salt

 PREPARATION 

Mix all of the ingredients together and adjust the texture with water (for a more liquid texture, add more water).

Click images to follow the procedure.

DUCK SHAWARMA MARINADE

 INGREDIENTS 

• 1 whole duck
• 3 oranges, zested
• 750g orange juice
• 5g oregano
• 25g shawarma spices
• 3g cardamom powder
• 7g coriander powder
• 20g salt

• 2g mastic
• 75g olive oil
• 75g sunflower oil
• 100g white vinegar
• 100g red vinegar
• 75g onion
• 15g garlic
• 250g onion wings
• 50g lamb fat

 PREPARATION 

Mix all of the ingredients and marinate the duck for at least 12 hours; bake in a pre-heated oven at 220°C for around 20 minutes.

Click images to follow the procedure.

DOUGH

 INGREDIENTS 

• Filo pastry dough
• Clarified butter
• Black and white sesame seeds

Click images to follow the procedure.

Share Post
No comments

Sorry, the comment form is closed at this time.