Mediterranean Confit Duck Hummus Bowl
with feta, pine nut salsa, salad and crispy beetroot flatbreadCalories
:
1075 kcalProtein
:
49g proteinTotal
:
35 minutesDifficulty
:
EasyAllergens:
- Gluten
- Tarwe
- Sesamzaad
- Melk (inclusief lactose)
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
½ sachet(s)
Middle Eastern spice mix
25 g
Apricot chutney
1 piece
Lebanese flatbread with beetroot
(Contains: Gluten, Tarwe)
½ pack
Chickpeas
15 g
Tahini
(Contains: Sesamzaad)
½ sachet(s)
Ground cumin
½ piece
Lemon
5 g
Fresh chives, dill & flat leaf parsley
5 g
Pine nuts
½ piece
Red onion
⅓ piece
Cucumber
½ piece
Romano pepper
1.5 teaspoon
Sumac
25 g
Feta
(Contains: Melk (inclusief lactose))
Not included in your delivery
1 tablespoon
Olive oil
1 tablespoon
Extra virgin olive oil
45 milliliters
Water for the sauce
½ teaspoon
Red wine vinegar
Nutrition Values
Energy (kJ)4497 kJ
Calories1075 kcal
Fat66.2 g
Saturated Fat15.9 g
Carbohydrate65.9 g
Sugar20.3 g
Dietary Fiber16 g
Protein49 g
Salt2.4 g
Potassium416.6 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.
Utensils
•Strainer
•Bowl
•Baking Sheet with Baking Paper
•Tall-Sided Pan
•Saucepan
Cooking Steps
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.
