W46 - Ultra Premium Subscription - Middle Eastern - Confit Duck Thigh
with feta, pine nut salsa, salad and beetroot flatbread
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.
Bereidingstijd35 minuten
oventijd35 minuten
NiveauMakkelijk
Ingredienten
Hoeveelheden
1 stuk(s)
Gekonfijte eendendijfilet
½ zakje(s)
Midden-Oosterse kruidenmix
25 gram
Abrikozenchutney
1 stuk(s)
Libanees platbrood met rode biet
(Bevat: Gluten, Tarwe)
½ pak(ken)
Kikkererwten
15 gram
Tahin
(Bevat: Sesamzaad)
½ zakje(s)
Gemalen komijnzaad
½ stuk(s)
Citroen
5 gram
Verse bieslook, dille en bladpeterselie
5 gram
Pijnboompitten
½ stuk(s)
Rode ui
⅓ stuk(s)
Komkommer
½ stuk(s)
Rode puntpaprika
1.5 tl
Sumak
25 gram
Feta
(Bevat: Melk (inclusief lactose))
Zelf toevoegen
1 el
Olijfolie
1 el
Extra vierge olijfolie
45 ml
Water voor saus
½ tl
Rodewijnazijn
Benodigdheden
•Zeef
•Kom
•Bakplaat met bakpapier
•Koekenpan
•Steelpan
Instructies
1
- 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.
2
- 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.
3
- 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.
4
- 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.
5
- 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.
6
- 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.
