Duck Confit with Pine Nut Salsa & Feta
over hummus with sumac salad & flatbreadCalories
:Ā
1200 kcalProtein
:Ā
50.8g proteinTotal
:Ā
35 minutesDifficulty
:Ā
EasyAllergens:
- Gluten
- Tarwe
- Sesamzaad
- Milk (including lactose)
Hold for ingredient comms
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
Serving amount
1 piece
Boneless duck thigh confit
Ā½ sachet(s)
Middle Eastern spice mix
25 g
Apricot chutney
1 piece
Lebanese flatbread with beetroot
(Contains: Gluten, Tarwe)
Ā½ pack
Chickpeas
15 g
Tahini
(Contains: Sesamzaad)
Ā½ sachet(s)
Ground cumin
Ā½ piece
Lemon
5 g
Fresh chives, dill & flat leaf parsley
5 g
Pine nuts
Ā½ piece
Red onion
ā piece
Cucumber
Ā½ piece
Romano pepper
1.5 teaspoon
Sumac
25 g
Feta
(Contains: Milk (including lactose))
Not included in your delivery
2 tablespoon
Olive oil
1 tablespoon
Extra virgin olive oil
45 milliliters
Water for the sauce
Nutrition Values
Energy (kJ)5022 kJ
Calories1200 kcal
Fat78 g
Saturated Fat17.7 g
Carbohydrate65.8 g
Sugar20.3 g
Dietary Fiber21.7 g
Protein50.8 g
Salt2.3 g
Potassium508.1 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
- Preheat the oven to 220Ā°C. Quarter the lemon.
- Drain and rinse the chickpeas, then transfer to a tall container.
- Add the tahini, the cumin, the water for the sauce, half of the extra virgin olive oil and the juice of a quarter lemon per person.
- Use an immersion blender to process until smooth. Season to taste with salt and pepper.
2
- Slice the cucumber into rounds and the onion into thin half-rings.
- In a bowl, combine the cucumber with the sumac, the juice of a quarter lemon per person, the rest of the extra virgin olive oil and half of the onion. Season to taste with salt and pepper, then set aside.
- Halve and deseed the Romano pepper.
- Cut the flatbread into triangles.
3
- Transfer the Romano pepper to a parchment-lined baking sheet and drizzle with olive oil.
- Season with salt and pepper, then roast for 4 minutes.
- Transfer the flatbread to a bowl and drizzle with olive oil. Season with salt and pepper, then toss well to coat.
- Place alongside the Romano pepper and return to the oven for 6 - 8 more minutes.
4
- Heat a drizzle of olive oil in a frying pan over medium-high heat.
- Fry the duck with the rest of the onion for 2 - 3 minutes per side, then remove the duck from the pan.
- Use two forks to shred the meat, then return to the pan.
- Add the apricot chutney, half of the Middle Eastern spices and a splash of water. Mix well and fry for 1 minute.
5
- Thinly slice the garlic and roughly chop the fresh herbs.
- Heat a drizzle of olive oil in a saucepan over medium-high heat.
- Fry the garlic with the pine nuts for 3 minutes, or until golden-brown.
- Remove from the heat, then stir the fresh herbs and the rest of the Middle Eastern spices. Season to taste with salt and pepper.
6
- Serve the hummus on deep plates.
- Top with the duck and the roasted Romano pepper, then drizzle with the pine nut salsa.
- Serve the salad alongside and crumble over the cheese.
- Serve with the crispy flatbread.
