lobster - duck breast
With eggplant, zhoug and herbed yoghurtCalorieën
:
692 kcalEiwit
:
15.6g eiwitDifficulty
:
MakkelijkAllergenen:
- Melk (inclusief lactose)
- Pinda's
- Noten
- Sesamzaad
- Kan sporen van allergenen bevatten
Gemaakt in een fabriek waar eieren, melk, vis, pinda's, sesam, schaaldieren, soja, noten en tarwe worden verwerkt.
Ingredienten
Hoeveelheden
75 gram
Basmatirijst
½ zakje(s)
Ras el hanout
½ zakje(s)
Midden-Oosterse kruidenmix
½ stuk(s)
Aubergine
75 gram
Pompoenblokjes
5 gram
Pompoenpitten
(Kan bevatten: Pinda's, Noten, Sesamzaad)
120 gram
Eendenborst
0.1 stuk(s)
Sinaasappel
1 stuk(s)
Knoflookteen
¼ stuk(s)
Granaatappel
5 gram
Dille, munt en bladpeterselie
25 gram
Zhoug
75 gram
Bio yoghurt Griekse stijl
(Bevat: Melk (inclusief lactose))
Zelf toevoegen
1 el
Olijfolie
½ el
[Zoutarme] ketjap manis
naar smaak
Peper en zout
Benodigdheden
•Steelpan
•Bakplaat met bakpapier
•Koekenpan
Instructies
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.
