Confit Duck Yaprak Sarma with Sour Cherries - Hong Kong Wine & Dine Festival

Confit Duck Yaprak Sarma with Sour Cherries

Booth Number B02 Map Guide

No. of Tokens 2

Food description
Yaprak sarma, vine leaves wrapped around a savoury filling, is one of Türkiye's most cherished home-cooked dishes and a personal favourite of Chef Mina. Inspired by the version her family prepares whenever she returns home, this interpretation introduces French influences through duck confit. Duck legs are slowly cooked in duck fat for 12 hours before being shredded and combined with shallots, pine nuts, dried sour cherries and allspice. Wrapped in brined vine leaves and gently braised in duck jus, the result is a deeply comforting dish that bridges memory, heritage and French technique.

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