W46 - Ultra Premium Subscription - Middle Eastern - Confit Duck Thigh
with feta, pine nut salsa, salad and beetroot flatbread
Bereidingstijd:
35 minuten Allergenen:- Gluten•
- Tarwe•
- Sesamzaad•
- Melk (inclusief lactose)
Gemaakt in een fabriek waar eieren, melk, vis, pinda's, sesam, schaaldieren, soja, noten en tarwe worden verwerkt.
1 stuk(s)
Gekonfijte eendendijfilet
½ zakje(s)
Midden-Oosterse kruidenmix
1 stuk(s)
Libanees platbrood met rode biet
(Bevat: Gluten, Tarwe)
15 gram
Tahin
(Bevat: Sesamzaad)
½ zakje(s)
Gemalen komijnzaad
5 gram
Verse bieslook, dille en bladpeterselie
½ stuk(s)
Rode puntpaprika
25 gram
Feta
(Bevat: Melk (inclusief lactose))
Zelf toevoegen
1 el
Extra vierge olijfolie
Energie (kJ)4497 kJ
Energie (kcal)1075 kcal
Vetten66.2 g
waarvan verzadigd15.9 g
Koolhydraten65.9 g
waarvan suikers20.3 g
Vezels16 g
Eiwitten49 g
Zout2.4 g
Potassium416.6 mg
Calcium44.3 mg
Iron1.6 mg
•Zeef
•Kom
•Bakplaat met bakpapier
•Koekenpan
•Steelpan
- Preheat the oven to 220°C.
- Quarter the lemon. Drain and rinse the chickpeas.
- To a tall container, add the chickpeas, tahini, the cumin, a drizzle of extra virgin olive oil, water for the sauce and the juice of 1 lemon wedge per person.
- Blend until smooth using an immersion blender. Season to taste with salt and pepper.
- Halve the Romano pepper lengthwise.
- Transfer to a parchment-lined baking sheet and drizzle with olive oil. Season with salt and pepper and bake in the oven for 10 - 12 minutes.
- Cut the flatbread into triangles. Add them to a bowl and drizzle with olive oil. Season with salt and pepper.
- Add the flatbread triangles in the last 6 - 8 minutes next to the Romano pepper, until crispy.
- Thinly slice the onion. Cut the cucumber into thin crescents.
- In a bowl, combine the cucumber and half of the onion with the sumac, a drizzle of extra virgin olive oil and the red wine vinegar. Season with salt and pepper to taste.
- Heat a drizzle of olive oil in a frying pan over medium-high heat and fry the duck and the rest of the onion for 2 - 3 minutes on one side, then remove from the pan.
- Use two forks to shred the meat.
- Add the duck back to the pan along with the apricot chutney and half of the Middle-Eastern spice mix, a splash of water and heat for 1 minute.
- Thinly slice the garlic. Chop the fresh herbs.
- Heat a drizzle of olive oil in a saucepan over medium-high heat. Add the pine nuts and the garlic and fry for 3 minutes, until golden brown.
- Remove from the heat and stir in the fresh herbs and the rest of the Middle-Eastern spice mix. Season with salt and pepper.
- Serve the hummus in deep plates. Top with the duck, the Romano pepper and the salad.
- Crumble on the feta and drizzle with the pine nut salsa.
- Serve with the rest of the lemon wedges and the crispy flatbread.