Duck breast on Ras el Hanout rice with pumpkin and pommegranate
With eggplant, zhoug and herbed yoghurtCalories
:
692 kcalProtein
:
15.6g proteinDifficulty
:
EasyAllergens:
- Melk (inclusief lactose)
- Pinda's
- Noten
- Sesamzaad
- 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
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
(May be present: Pinda's, Noten, Sesamzaad)
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
1 tablespoon
Olive oil
½ tablespoon
[Reduced salt] ketjap manis
to taste
Salt and pepper
Nutrition Values
Energy (kJ)2895 kJ
Calories692 kcal
Fat31.5 g
Saturated Fat7.9 g
Carbohydrate86.5 g
Sugar16.3 g
Dietary Fiber7.3 g
Protein15.6 g
Salt1.4 g
Potassium484.3 mg
Calcium109 mg
Iron1.2 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.
Utensils
•Saucepan
•Baking Sheet with Baking Paper
•Tall-Sided Pan
Cooking Steps
1
- Preheat the oven to 190 °C.
- Melt a knob of butter in a saucepan. Fry the ras el hanout and half of the Middle-Eastern spice mix for 30 seconds.
- Add the rice and 200 ml of water per person. Bring to a boil and let it simmer, covered with the lid, for 12- 15 minutes. Add some more water if it cooks too dry.
- In the meantime, dice the eggplant into cubes of 2 cm by 2 cm.
2
- Prepare a parchment-lined baking sheet.
- Divide the eggplant and pumpkin on the baking sheet and sprinkle the leftover Middle-Eastern spice mix on top together with salt, pepper and olive oil.
- Roast in the oven for 18 - 22 minutes.
3
- Heat a clean large frying pan over high heat and toast the pumpkin seeds until they start to pop. Remove the item from the pan and set it aside.
- Cut 1 slice of orange per person.
- Peel and smash the garlic.
4
- Heat a drizzle of olive oil in the same frying pan.
- Carve a cross pattern into the skin of the duck and fry it skin-side down for 3 - 5 minutes over medium-high heat.
- Add the orange slice, garlic and turn over the duck and fry another 2 - 3 minutes.
- Deglaze with the ketjap (see pantry for amounts) Let it rest in aluminium foil. Keep the marinade in the pan.
5
- Roll the pomegranate over the countertop so as to release the seeds, then cut it open and scoop them out in a small bowl.
- Finley chop the dill,mint and flat leaf parsley and mix with the yoghurt with salt and pepper to taste in a small bowl.
6
- Divide the rice into deep plates.
- Coat the duck with the marinade and slice it into slices; serve on top of the rice.
- Serve with the eggplant, pumpkin and herb yoghurt.
- Garnish with the pomegranate, pumpkin seeds and a drizzle of Zhoug.
