I always end up collecting culinary bits and bobs from my trips abroad – on my last trip to Paris I found some lovely skewers to add to our collection with animals, fish and shellfish decorating the handles. In the spice market in Istanbul I spotted some skewers with rabbits and ducks on the ends, so they too ended up in the suitcase along with multiple cushion covers and other knick-knacks.
This interesting kebab made with duck would combine perfectly with the red spiced bulgar that all the restaurants serve.
1 free-range duck weighing about 1.5kg with its livers and heart
150g extra duck livers
1 small chilli, finely chopped
1tsp ground cumin
1 clove of garlic, peeled and crushed
Salt and freshly ground black pepper
For the bulgar
1 medium red onion, peeled, halved and finely chopped
3tbsp olive oil
1 red chilli, seeded and finely chopped
2tsp cumin seeds
1tbsp tomato purée
100g bulgar wheat
300-400ml hot chicken stock, made from fresh or from a good-quality stock cube
First make the bulgar. Heat the olive oil in a saucepan and cook the red onion, chilli and cumin for 2-3 minutes until soft. Stir in the tomato purée, bulgar and a little of the stock (about 100ml); season.
Bring to a simmer and add half of the rest of the stock, stirring on a low heat. Keep adding the stock until the bulgar gets tender, then remove from the heat, cover and put to one side.
Remove the legs from the duck, then remove the bones with the point of a sharp knife, then mince (or chop) them, skin and all, in a food processor.
Mix them with the chilli, cumin and garlic, season and mix well, then form into four even-sized sausage shapes, then place in the fridge.
Remove the breasts from the carcass with a sharp knife.
Heat a heavy-bottomed frying pan on a medium flame and place the duck breasts in, skin-side down, and cook for about 3-4 minutes to render any excess fat, but not to cook the duck.
Remove the duck breasts from the pan, reserving the fat, and place on a chopping board. Cut each breast in half lengthways and place in a bowl. Cut the orange in half and squeeze over the duck; season with salt, pepper and sumac.
Clean the griddle pan, season the livers and the hearts and the minced duck with salt, pepper and sumac.
Grill the minced duck "sausages" and duck breasts for 3-4 minutes on each side, then cook the liver and hearts for a minute or so on each side.
Thread the pieces of meat on to skewers, reheat the bulgar and spoon on to plates with the kebab on top.
Cut the other half of the orange into wedges and serve one with each kebab.Reuse content