Liver Sarma with Duck

Prepraration:

1. Chop the onion and carrot coarsely. Place the duck drumettes in a large pot, add the vegetables, salt and pour in about 1.5 l of water. Cover with a lid and bring to a boil. Then reduce the heat and simmer for 40 minutes. Remove the meat from the pot and strain the broth. Separate the meat from the bones and chop finely.
    
2. Heat the butter and 2 tbsp of olive oil in a wide frying pan. Add the onion and garlic and cook for 2-3 minutes until soft. Add the rice, stir and cook for another 2 minutes. Add the spinach, mix with the remaining ingredients and cook for 3-4 minutes until soft. Pour the mixture into a baking dish and set aside. Add the meat to the rice and stir.
    
3. Remove the livers from the bag and pat dry slightly. Heat a frying pan well and pour in the remaining 2 tbsp. olive oil. Add half of the livers and cook for 30-40 seconds per side, just enough to seal. Remove to a bowl and cook the remaining livers in the same way. Cool the livers for a few minutes and cut into cubes. Add the liver to the rice and stir. 
    
4. Preheat the oven to 200°C. Spread the mixture in the pan and stir. Pour in 1.2 l of the warm duck stock and bake for 35-40 minutes, until the rice is cooked.
    
5. For the dairy sauce, finely chop the garlic and dill, mix all the ingredients in a bowl and mix.
    
6. Serve the sarma with milk sauce and a fresh salad