Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Combine 50 grams of sea salt, 25 grams of granulated sugar, and 10 grams of black pepper in a bowl, then thoroughly coat 500 grams (approximately two 250-gram pieces) of duck breast with this mixture and refrigerate for 24 hours in a non-reactive container, turning once.

2. 2

   After 24 hours, rinse the duck breasts thoroughly under cold water to remove all curing mixture, then pat them completely dry with paper towels and place on a wire rack to refrigerate, uncovered, for 2-3 days to dry further.

3. 3

   In a small bowl, crush 4 cloves of garlic, then combine with 15 grams of fenugreek powder, 10 grams of cumin powder, 2 tablespoons of sweet red pepper paste, and a few tablespoons of water to form a thick, spreadable paste.

4. 4

   Evenly coat the dried duck breasts with the prepared çemen paste, then place them back on the wire rack and refrigerate for another 3-4 days, allowing the flavors to meld and a unique fermentation-like aroma to develop.

5. 5

   In a large pan, heat 3 tablespoons of olive oil over medium heat, then add 1 chopped medium onion and 1 chopped medium green bell pepper, sautéing until softened, about 5-7 minutes, and stir in 1 tablespoon of tomato paste to cook for 1 minute.

6. 6

   Add 1.5 cups of fine bulgur to the pan, stir well to coat, then pour in 2 cups of boiling water, 1 teaspoon of salt, and 0.5 teaspoon of black pepper, bring to a simmer, reduce heat to low, cover, and cook for 10-12 minutes, or until the water is absorbed and the bulgur is tender.

7. 7

   Slice the fermented duck pastırma thinly and sear the slices lightly in a hot dry pan for 30 seconds per side until slightly crispy, then stir 3 tablespoons of pomegranate molasses, 0.25 cup of chopped fresh mint, and 0.25 cup of chopped fresh parsley into the cooked bulgur, and serve the warm spiced bulgur pilaf topped with the seared duck pastırma.