English

Duck Breast with Pomegranate, Pumpkin & Zhoug

Name: Duck Breast with Pomegranate, Pumpkin & Zhoug over fragrant rice with eggplant & yogurt sauce
Total time: 30 min
Yield: 2
Cuisine: Israeli
Ingredients: 150 g Basmati rice; 1 sachet(s) Ras el hanout; 1 sachet(s) Middle Eastern spice mix; 1 piece Eggplant; 150 g Diced pumpkin; 10 g Pumpkin seeds; 240 g Duck breast; ⅕ piece Orange; 1 piece Garlic; ½ piece Pomegranate; 10 g Dill, mint & flat leaf parsley; 45 g Zhoug; 150 g Organic Greek yogurt; 400 milliliters Water for the rice; 2 tablespoon Olive oil; 1 tablespoon [Reduced salt] ketjap manis; to taste Salt and pepper

over fragrant rice with eggplant & yogurt sauce

View our plans

Calories

964 kcal

Protein

37.3g protein

Total

30 minutes

Difficulty

Easy

Special Ingredient

Allergens:

Melk (inclusief lactose)

Chef's Finest is a selection of exclusive recipes just for HelloFresh Premium customers. This week, enjoy delicious duck breast. Exceptionally tender and full of rich, complex flavour, it's sure to be the star of the dinner table.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Ingredients

Serving amount

75 g

Basmati rice

½ sachet(s)

Ras el hanout

½ sachet(s)

Middle Eastern spice mix

½ piece

Eggplant

75 g

Diced pumpkin

5 g

Pumpkin seeds

120 g

Duck breast

0.1 piece

Orange

1 piece

Garlic

¼ piece

Pomegranate

5 g

Dill, mint & flat leaf parsley

25 g

Zhoug

75 g

Organic Greek yogurt

(Contains: Melk (inclusief lactose))

Not included in your delivery

200 milliliters

Water for the rice

1 tablespoon

Olive oil

½ tablespoon

[Reduced salt] ketjap manis

to taste

Salt and pepper

Nutrition Values

Energy (kJ)4033 kJ

Calories964 kcal

Fat52.2 g

Saturated Fat16.9 g

Carbohydrate87 g

Sugar16.7 g

Dietary Fiber7.6 g

Protein37.3 g

Salt1.6 g

Potassium492.8 mg

Calcium113.9 mg

Iron1.3 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Cooking Steps

Preheat the oven to 190°C.
Melt a knob of butter in a saucepan over medium-high heat. Bloom the ras el hanout with half of the Middle Eastern spices for 30 seconds.
Add the rice and the water (see pantry for amount). Bring to the boil and then allow to simmer for 12- 15 minutes, covered.
Add some more water as necessary if it seems too dry.

In the meantime, dice the eggplant into 2cm cubes.
Transfer the eggplant and the pumpkin to a parchment-lined baking sheet.
Drizzle with olive oil and scatter over the rest of the Middle Eastern spices. Season with salt and pepper, then toss well to coat.
Roast in the oven for 18 - 22 minutes until done.

Cut 1 orange slice per person.
Crush or mince the garlic.
Use a sharp knife to score the surface of the duck in a crisscross pattern, being sure not to cut too deep.
Heat a large clean frying pan over high heat and toast the pumpkin seeds until they start to pop. Remove from the pan and set aside.

Heat a drizzle of olive oil in the same pan over medium-high heat.
Fry the duck skin-side down for 3 - 5 minutes.
Add the orange slice and the garlic, then flip the duck and fry for 2 - 3 more minutes.
Deglaze with the ketjap, then take the pan off the heat and set aside under aluminum foil until serving.

Finely chop the fresh herbs.
In a small bowl, combine the yogurt with the fresh herbs. Season to taste with salt and pepper.
Roll the pomegranate over the countertop so as to release the seeds, then cut it open and scoop them out.

Serve the rice on deep plates. Top with the duck and drizzle with the residual cooking juices from the frying pan.
Serve with the roasted vegetables and the yogurt sauce.
Garnish with the pomegranate and the pumpkin seeds.
Drizzle with the zhoug* to finish.

*Take care, this ingredient is spicy! Use as preferred.