eCook Meal
Crispy Duck Breast & Spiced Barley
with pumpkin purée, wilted spinach & a honey and pecan brittle
Tender duck breast (with the juiciest, crispiest skin!) is the crown jewel of this magical meal, while at its base is a swirl of buttery pumpkin purée, spiced with sumac. Completed by a cosy spinach and barley salad and the delectable snap of homemade pecan brittle.
Serving guide
Choose your portion size.
PUMPIN’ PUMPKIN
Preheat the oven to 200°C. Boil the kettle. Place the pumpkin pieces on a roasting tray, coat in oil, and season. Roast in the hot oven for 30-35 minutes. At the halfway mark, give it a shift and sprinkle over ½ of the sumac. Return to the oven for the remaining time until cooked and crisp.
BOUNCY BARLEY
Place the duck skin-side down on paper towel and set aside. Dilute the stock with 400ml of boiling water. Set aside 25ml for step 5 and pour the rest into a pot. Stir in the rinsed barley and place over a high heat. Once boiling, reduce the heat and simmer for 25-30 minutes until tender, stirring occasionally and adding water if it starts to dry out. On completion, drain if necessary and return to the pot.
PECAN BRITTLE
Thoroughly grease a flat tray or dish. Place the chopped pecans in a pan over a medium heat. Toast for 3-5 minutes until golden, shifting occasionally. Set aside on completion and return the pan to the heat. Add in the Honey and combine with 1 tsp of water. Bubble for 2 minutes until foamy and darker in colour, swirling the pan occasionally. Don’t let it over-boil, or it’ll burn! Stir in 1 tsp of butter, bubble for 1 minute, then mix in the pecans until coated. Evenly pour onto the greased tray, sprinkle with salt, and set aside to cool.
GET FRYING
Place a nonstick pan over a medium-high heat with a drizzle of oil. When hot, sauté the shredded Spinach for 3-4 minutes until wilted. Transfer to a bowl, cover, and set aside. Using a sharp knife, cut broad, cross-hatch slits into the duck skin, without piercing the flesh. Wipe down the spinach pan and return it to a low heat without oil. Fry the duck skin-side down for 5-7 minutes until very crispy. Increase the heat, flip, and fry for 4-5 minutes until cooked through. Remove from the pan and allow to rest for 3 minutes before slicing.
WRAP IT UP
Add the cooked barley and ¾ of the chopped Parsley to the spinach. Toss through the remaining sumac to taste and season. When the pumpkin is cooked, place in a blender. Add in 1 tsp of butter and the reserved stock. Blend until smooth and season to taste. Roughly chop the pecan brittle.
PLATE IT UP
Dollop the pumpkin purée into a bowl. Cover in barley salad and top with the duck breast slices. Garnish with the pecan brittle and the remaining Parsley. Wow!
PUMPIN’ PUMPKIN
Preheat the oven to 200°C. Boil the kettle. Place the pumpkin pieces on a roasting tray, coat in oil, and season. Roast in the hot oven for 30-35 minutes. At the halfway mark, give it a shift and sprinkle over ½ of the sumac. Return to the oven for the remaining time until cooked and crisp.
BOUNCY BARLEY
Place the duck skin-side down on paper towel and set aside. Dilute the stock with 750ml of boiling water. Set aside 50ml for step 5 and pour the rest into a pot. Stir in the rinsed barley and place over a high heat. Once boiling, reduce the heat and simmer for 25-30 minutes until tender, stirring occasionally and adding water if it starts to dry out. On completion, drain if necessary and return to the pot.
PECAN BRITTLE
Thoroughly grease a flat tray or dish. Place the chopped pecans in a pan over a medium heat. Toast for 3-5 minutes until golden, shifting occasionally. Set aside on completion and return the pan to the heat. Add in the Honey and combine with 1 tbsp of water. Bubble for 2 minutes until foamy and darker in colour, swirling the pan occasionally. Don’t let it over-boil, or it’ll burn! Stir in 1 tsp of butter, bubble for 1 minute, then mix in the pecans until coated. Evenly pour onto the greased tray, sprinkle with salt, and set aside to cool.
GET FRYING
Place a nonstick pan over a medium-high heat with a drizzle of oil. When hot, sauté the shredded Spinach for 4-5 minutes until wilted. Transfer to a salad bowl, cover, and set aside. Using a sharp knife, cut broad, cross-hatch slits into the duck skin, without piercing the flesh. Wipe down the spinach pan and return it to a low heat without oil. Fry the duck skin-side down for 5-7 minutes until very crispy. Increase the heat, flip, and fry for 4-5 minutes until cooked through. Remove from the pan and allow to rest for 3 minutes before slicing.
WRAP IT UP
Add the cooked barley and ¾ of the chopped Parsley to the spinach. Toss through the remaining sumac to taste and season. When the pumpkin is cooked, place in a blender. Add in 2 tsp of butter and the reserved stock. Blend until smooth and season to taste. Roughly chop the pecan brittle.
PLATE IT UP
Dollop the pumpkin purée into some bowls. Cover in barley salad and top with the duck breast slices. Garnish with the pecan brittle and the remaining Parsley. Wow!
PUMPIN’ PUMPKIN
Preheat the oven to 200°C. Boil the kettle. Place the pumpkin pieces on a roasting tray, coat in oil, and season. Roast in the hot oven for 30-35 minutes. At the halfway mark, give it a shift and sprinkle over ½ of the sumac. Return to the oven for the remaining time until cooked and crisp.
BOUNCY BARLEY
Place the duck skin-side down on paper towel and set aside. Dilute the stock with 750ml of boiling water. Set aside 50ml for step 5 and pour the rest into a pot. Stir in the rinsed barley and place over a high heat. Once boiling, reduce the heat and simmer for 25-30 minutes until tender, stirring occasionally and adding water if it starts to dry out. On completion, drain if necessary and return to the pot.
PECAN BRITTLE
Thoroughly grease a flat tray or dish. Place the chopped pecans in a pan over a medium heat. Toast for 3-5 minutes until golden, shifting occasionally. Set aside on completion and return the pan to the heat. Add in the Honey and combine with 1 tbsp of water. Bubble for 2 minutes until foamy and darker in colour, swirling the pan occasionally. Don’t let it over-boil, or it’ll burn! Stir in 1 tsp of butter, bubble for 1 minute, then mix in the pecans until coated. Evenly pour onto the greased tray, sprinkle with salt, and set aside to cool.
GET FRYING
Place a nonstick pan over a medium-high heat with a drizzle of oil. When hot, sauté the shredded Spinach for 4-5 minutes until wilted. Transfer to a salad bowl, cover, and set aside. Using a sharp knife, cut broad, cross-hatch slits into the duck skin, without piercing the flesh. Wipe down the spinach pan and return it to a low heat without oil. Fry the duck skin-side down for 5-7 minutes until very crispy. Increase the heat, flip, and fry for 4-5 minutes until cooked through. Remove from the pan and allow to rest for 3 minutes before slicing.
WRAP IT UP
Add the cooked barley and ¾ of the chopped Parsley to the spinach. Toss through the remaining sumac to taste and season. When the pumpkin is cooked, place in a blender. Add in 2 tsp of butter and the reserved stock. Blend until smooth and season to taste. Roughly chop the pecan brittle.
PLATE IT UP
Dollop the pumpkin purée into some bowls. Cover in barley salad and top with the duck breast slices. Garnish with the pecan brittle and the remaining Parsley. Wow!
PUMPIN’ PUMPKIN
Preheat the oven to 200°C. Boil the kettle. Place the pumpkin pieces on a roasting tray, coat in oil, and season. Roast in the hot oven for 35-40 minutes. At the halfway mark, give it a shift and sprinkle over ½ of the sumac. Return to the oven for the remaining time until cooked and crisp.
BOUNCY BARLEY
Place the duck skin-side down on paper towel and set aside. Dilute the stock with 1,5L of boiling water. Set aside 100ml for step 5 and pour the rest into a pot. Stir in the rinsed barley and place over a high heat. Once boiling, reduce the heat and simmer for 25-30 minutes until tender, stirring occasionally and adding water if it starts to dry out. On completion, drain if necessary and return to the pot.
PECAN BRITTLE
Thoroughly grease a flat tray or dish. Place the chopped pecans in a pan over a medium heat. Toast for 3-5 minutes until golden, shifting occasionally. Set aside on completion and return the pan to the heat. Add in the Honey and combine with 2 tbsp of water. Bubble for 2 minutes until foamy and darker in colour, swirling the pan occasionally. Don’t let it over-boil, or it’ll burn! Stir in 1 tbsp of butter, bubble for 1 minute, then mix in the pecans until coated. Evenly pour onto the greased tray, sprinkle with salt, and set aside to cool.
GET FRYING
Place a large, nonstick pan over a medium-high heat with a drizzle of oil. When hot, sauté the shredded Spinach for 5-6 minutes until wilted. Transfer to a large bowl, cover, and set aside. Using a sharp knife, cut broad, cross-hatch slits into the duck skin, without piercing the flesh. Wipe down the spinach pan and return it to a low heat without oil. Fry the duck skin-side down for 5-7 minutes until very crispy. Increase the heat, flip, and fry for 4-5 minutes until cooked through. Remove from the pan and allow to rest for 3 minutes before slicing.
WRAP IT UP
Add the cooked barley and ¾ of the chopped Parsley to the spinach. Toss through the remaining sumac to taste and season. When the pumpkin is cooked, place in a blender. Add in 2 tbsp of butter and the reserved stock. Blend until smooth and season to taste. Roughly chop the pecan brittle.
PLATE IT UP
Dollop the pumpkin purée into some bowls. Cover in barley salad and top with the duck breast slices. Garnish with the pecan brittle and the remaining Parsley. Wow!
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R190.88
for 4 servings · R47.72 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Honey needs 120 mlOrganic Apple Cider Vinegar with Honey and Ginger 500 ml 500 ml at R139.99 · 24% of packR33.60
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Pecan Nuts needs 80 gAll Butter Pecan Nut and Chocolate Shortbread Fingers 220 g 220 g at R74.99 · 36% of packR27.27
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Fresh Parsley needs 10 gGarlic and Parsley Bruschetta 150 g 150 g at R56.99 · 7% of packR3.80
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Pumpkin Chunks needs 1 kgBulk Pumpkin 800 g 800 g at R49.99 · 1.25× packR62.49
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Vegetable Stock needs 20 mlFresh Liquid Vegetable Stock 500 ml 500 ml at R39.99 · 4% of packR1.60
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Spinach needs 300 gWhole Spinach 350 g 350 g at R19.99 · 86% of packR17.13
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Free-range Duck Breasts needs 4Free Range Duck Breast Mini Fillets 200 g R44.99 · whole pack (size can't be divided)R44.99
Not in the Woolies basket — source these elsewhere:
- Sumac Spice
- Pearled Barley
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
Frequently Asked Questions
What is the preparation time for Crispy Duck Breast & Spiced Barley?
The preparation time for Crispy Duck Breast & Spiced Barley with pumpkin purée, wilted spinach & a honey and pecan brittle is between 35 and 50 minutes.
What is the total time required to make Crispy Duck Breast & Spiced Barley with pumpkin purée, wilted spinach & a honey and pecan brittle?
The total time required to make Crispy Duck Breast & Spiced Barley with pumpkin purée, wilted spinach & a honey and pecan brittle is between 45 and 60 minutes.
How many servings does Crispy Duck Breast & Spiced Barley provide?
4 servings
What are the main ingredients in Crispy Duck Breast & Spiced Barley?
Duck Breast, Honey, Parsley, Pearled Barley, Pecan Nut, Pumpkin Chunks, Spinach, Sumac Spice, Vegetable Stock
What is the nutritional information of Crispy Duck Breast & Spiced Barley?
Calories: , Carbs: grams, Fat: grams, Protein: grams, Sugar: grams, Salt: grams
How do I prepare Crispy Duck Breast & Spiced Barley?
GET FRYING: Place a nonstick pan over a medium-high heat with a drizzle of oil. When hot, sauté the shredded spinach for 4-5 minutes until wilted. Transfer to a salad bowl, cover, and set aside. Using a sharp knife, cut broad, cross-hatch slits into the duck skin, without piercing the flesh. Wipe down the spinach pan and return it to a low heat without oil. Fry the duck skin-side down for 5-7 minutes until very crispy. Increase the heat, flip, and fry for 4-5 minutes until cooked through. Remove from the pan and allow to rest for 3 minutes before slicing. BOUNCY BARLEY: Place the duck skin-side down on paper towel and set aside. Dilute the stock with 750ml of boiling water. Set aside 50ml for step 5 and pour the rest into a pot. Stir in the rinsed barley and place over a high heat. Once boiling, reduce the heat and simmer for 25-30 minutes until tender, stirring occasionally and adding water if it starts to dry out. On completion, drain if necessary and return to the pot. WRAP IT UP: Add the cooked barley and ¾ of the chopped parsley to the spinach. Toss through the remaining sumac to taste and season. When the pumpkin is cooked, place in a blender. Add in 2 tsp of butter and the reserved stock. Blend until smooth and season to taste. Roughly chop the pecan brittle. PECAN BRITTLE: Thoroughly grease a flat tray or dish. Place the chopped pecans in a pan over a medium heat. Toast for 3-5 minutes until golden, shifting occasionally. Set aside on completion and return the pan to the heat. Add in the honey and combine with 1 tbsp of water. Bubble for 2 minutes until foamy and darker in colour, swirling the pan occasionally. Don’t let it over-boil, or it’ll burn! Stir in 1 tsp of butter, bubble for 1 minute, then mix in the pecans until coated. Evenly pour onto the greased tray, sprinkle with salt, and set aside to cool. PUMPIN’ PUMPKIN: Preheat the oven to 200°C. Boil the kettle. Place the pumpkin pieces on a roasting tray, coat in oil, and season. Roast in the hot oven for 30-35 minutes. At the halfway mark, give it a shift and sprinkle over ½ of the sumac. Return to the oven for the remaining time until cooked and crisp. PLATE IT UP: Dollop the pumpkin purée into some bowls. Cover in barley salad and top with the duck breast slices. Garnish with the pecan brittle and the remaining parsley. Wow!
What should be prepared from my kitchen to make Crispy Duck Breast & Spiced Barley?
Duck Breast, Honey, Parsley, Pearled Barley, Pecan Nut, Pumpkin Chunks, Spinach, Sumac Spice, Vegetable Stock
How many calories does Crispy Duck Breast & Spiced Barley have?
calories
How much fat content does Crispy Duck Breast & Spiced Barley have?
grams