Duck Confit with Sumac Labneh & Giant Couscous
with eggplant, parsley & bell pepperCalories
:
794 kcalProtein
:
41.6g proteinTotal
:
25 minutesDifficulty
:
MediumExtra Veggies
High Protein
Allergens:
- Tarwe
- Gluten
- Ei
- Melk (inclusief lactose)
- Mosterd
- Soja
- May contain traces of allergens
.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
Serving amount
½ piece
Eggplant
½ piece
Red onion
½ piece
Bell pepper
½ piece
Garlic
5 g
Fresh flat leaf parsley
75 g
Giant couscous
(Contains: Tarwe, Gluten May be present: Mosterd, Soja)
½ sachet(s)
Middle Eastern spice mix
1 piece
Boneless duck thigh confit
40 g
Labneh
(Contains: Ei, Melk (inclusief lactose))
¼ teaspoon
Sumac
Not included in your delivery
175 milliliters
Low sodium vegetable stock
½ tablespoon
Olive oil
1 tablespoon
Water
to taste
Salt and pepper
Nutrition Values
Energy (kJ)3321 kJ
Calories794 kcal
Fat37.8 g
Saturated Fat8.2 g
Carbohydrate68.5 g
Sugar14.9 g
Dietary Fiber9.4 g
Protein41.6 g
Salt2 g
Potassium638.4 mg
Calcium44.3 mg
Iron1.6 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
1
- Prepare the stock in a pot or saucepan.
- Gently boil the giant couscous for 12 - 14 minutes, covered, then drain if necessary and set aside.
- Dice the eggplant into 1cm chunks. Slice the onion into half rings and cut the bell pepper into thin strips.
- Crush or mince the garlic and roughly chop the parsley.
Did you know... the bell pepper in this recipe contains folate, a vitamin that supports the immune system.
2
- Heat a light drizzle of olive oil in a deep frying pan over medium-high heat. Fry the onion with the garlic and Middle Eastern spices for 1 - 2 minutes.
- Add the eggplant and the water (see pantry for amount). Fry for 3 - 4 minutes, covered.
- Add the bell pepper and fry for another 4 minutes, covered.
- Finally, remove the lid and fry for 1 more minute.
3
- Heat a light drizzle of olive oil in a frying pan over medium-high heat.
- Fry the duck in its juices for 2 - 3 minutes per side, covered.
- Remove from the pan and set aside under aluminum foil.
- In a bowl, combine the labneh with the sumac.
4
- Transfer the vegetables in their oil to the giant couscous and mix well to combine, then season to taste with salt and pepper.
- Serve everything on plates and top with the labneh.
- Garnish with the parsley to finish.
