Crispy-skinned duck, juicy and light pink on the inside, is served with NOMU Provençal Blend-infused carrots, crispy toasted baguette rounds, an olive & sunflower seed salad, and – last but not least – hummus-inspired creamy tahini beets. It’s the festive season on a plate, Chef!
Duck & Beet Hummus
Duck & Beet Hummus
with tahini & toasted sourdough
Hands on Time: 15 - 35 minutes
Overall Time: 40 - 60 minutes
Ingredients:
- Beetroot
- Carrot
- Free-range Duck Breast
- Free-range Duck Breasts
- Greek Yoghurt
- NOMU Provençal Rub
- Pitted Black Olives
- Salad Leaves
- Sourdough Baguette
- Sourdough Baguettes
- Sunflower Seeds
- Tahini
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Blender
- Paper Towel
ROASTED
Preheat the oven to 200°C. Place the Beetroot chunks on half of a roasting tray. Coat in oil and season. Roast in the hot oven until crispy, 30-35 minutes (shifting halfway). In a bowl, toss the carrot wedges with a drizzle of oil, seasoning, and the NOMU rub. Set aside.
SWEET VEG
When the Beetroot has been in for 10 minutes, remove the tray from the oven and add the dressed carrot wedges to the other half of the tray. Roast in the hot oven for the remaining time or until the vegetables are cooked through and crisping up, shifting halfway.
CRISPY DUCK
Pat the duck breast dry with paper towel. Using a sharp knife, score the fat by cutting slits through the surface of its skin in a broad cross-hatch pattern, without going too deep and piercing the flesh. Place the duck in a cold pan, skin-side down, without oil (the duck will render its own fat). Place over medium heat and let the duck fat render while the pan heats up. Sear until the skin is crispy, 5-8 minutes. Turn the heat up to medium-high and drain the excess duck fat from the pan. Flip the duck, and sear until browned, 2-4 minutes (for medium-rare). Remove from the pan and rest for 3 minutes before slicing and seasoning.
PINK YOGHURT
When the vegetables are done, place the roasted Beetroot in a blender along with 2 tbsp of water. Pulse until smooth. Remove from the blender and place in a bowl. Add the yoghurt, the tahini, and seasoning. Loosen with water in 5ml increments until the consistency of hummus. Set aside for serving. In a bowl, combine the shredded leaves, the chopped olives, a drizzle of olive oil, and seasoning.
TOASTED
Spread oil over the baguette rounds. Place a pan over medium heat. When hot, toast the baguette rounds until golden, 2-3 minutes per side.
SERVE IT UP!
Plate up the duck slices and side with the roasted Carrot wedges and the salad. Serve with the toasted baguette rounds. Scatter the sunflower seeds over the salad and serve the creamy Beetroot on the side for dipping. Enjoy, Chef!
ROASTED
Preheat the oven to 200°C. Place the Beetroot chunks on half of a roasting tray. Coat in oil and season. Roast in the hot oven until crispy, 30-35 minutes (shifting halfway). In a bowl, toss the carrot wedges with a drizzle of oil, seasoning, and the NOMU rub. Set aside.
SWEET VEG
When the Beetroot has been in for 10 minutes, remove the tray from the oven and add the dressed carrot wedges to the other half of the tray. Roast in the hot oven for the remaining time or until the vegetables are cooked through and crisping up, shifting halfway.
CRISPY DUCK
Pat the duck breasts dry with paper towel. Using a sharp knife, score the fat by cutting slits through the surface of its skin in a broad cross-hatch pattern, without going too deep and piercing the flesh. Place the duck in a cold pan, skin-side down, without oil (the duck will render its own fat). Place over medium heat and let the duck fat render while the pan heats up. Sear until the skin is crispy, 5-8 minutes. Turn the heat up to medium-high and drain the excess duck fat from the pan. Flip the duck, and sear until browned, 2-4 minutes (for medium-rare). Remove from the pan and rest for 3 minutes before slicing and seasoning.
PINK YOGHURT
When the vegetables are done, place the roasted Beetroot in a blender along with 2 tbsp of water. Pulse until smooth. Remove from the blender and place in a bowl. Add the yoghurt, the tahini, and seasoning. Loosen with water in 5ml increments until the consistency of hummus. Set aside for serving. In a bowl, combine the shredded leaves, the chopped olives, a drizzle of olive oil, and seasoning.
TOASTED
Spread oil over the baguette rounds. Place a pan over medium heat. When hot, toast the baguette rounds until golden, 2-3 minutes per side.
SERVE IT UP!
Plate up the duck slices and side with the roasted Carrot wedges and the salad. Serve with the toasted baguette rounds. Scatter the sunflower seeds over the salad and serve the creamy Beetroot on the side for dipping. Enjoy, Chef!
ROASTED
Preheat the oven to 200°C. Place the Beetroot chunks on a roasting tray. Coat in oil and season. Roast in the hot oven until crispy, 35-40 minutes (shifting halfway). In a bowl, toss the carrot wedges with a drizzle of oil, seasoning, and the NOMU rub. Set aside.
SWEET VEG
When the Beetroot has been in for 10 minutes, pop the tray of carrot wedges into the hot oven. Roast in the hot oven for the remaining time or until the vegetables are cooked through and crisping up, shifting halfway.
CRISPY DUCK
Pat the duck breasts dry with paper towel. Using a sharp knife, score the fat by cutting slits through the surface of its skin in a broad cross-hatch pattern, without going too deep and piercing the flesh. Place the duck in a cold pan, skin-side down, without oil (the duck will render its own fat). Place over medium heat and let the duck fat render while the pan heats up. Sear until the skin is crispy, 5-8 minutes. Turn the heat up to medium-high and drain the excess duck fat from the pan. Flip the duck, and sear until browned, 2-4 minutes (for medium-rare). Remove from the pan and rest for 3 minutes before slicing and seasoning.
PINK YOGHURT
When the vegetables are done, place the roasted Beetroot in a blender along with 2 tbsp of water. Pulse until smooth. Remove from the blender and place in a bowl. Add the yoghurt, the tahini, and seasoning. Loosen with water in 5ml increments until the consistency of hummus. Set aside for serving. In a bowl, combine the shredded leaves, the chopped olives, a drizzle of olive oil, and seasoning.
TOASTED
Spread oil over the baguette rounds. Place a pan over medium heat. When hot, toast the baguette rounds until golden, 2-3 minutes per side.
SERVE IT UP!
Plate up the duck slices and side with the roasted Carrot wedges and the salad. Serve with the toasted baguette rounds. Scatter the sunflower seeds over the salad and serve the creamy Beetroot on the side for dipping. Enjoy, Chef!
ROASTED
Preheat the oven to 200°C. Place the Beetroot chunks on a roasting tray. Coat in oil and season. Roast in the hot oven until crispy, 35-40 minutes (shifting halfway). In a bowl, toss the carrot wedges with a drizzle of oil, seasoning, and the NOMU rub. Set aside.
SWEET VEG
When the Beetroot has been in for 10 minutes, pop the tray of carrot wedges into the hot oven. Roast in the hot oven for the remaining time or until the vegetables are cooked through and crisping up, shifting halfway.
CRISPY DUCK
Pat the duck breasts dry with paper towel. Using a sharp knife, score the fat by cutting slits through the surface of its skin in a broad cross-hatch pattern, without going too deep and piercing the flesh. Place the duck in a cold pan, skin-side down, without oil (the duck will render its own fat). Place over medium heat and let the duck fat render while the pan heats up. Sear until the skin is crispy, 5-8 minutes. Turn the heat up to medium-high and drain the excess duck fat from the pan. Flip the duck, and sear until browned, 2-4 minutes (for medium-rare). Remove from the pan and rest for 3 minutes before slicing and seasoning.
PINK YOGHURT
When the vegetables are done, place the roasted Beetroot in a blender along with 2 tbsp of water. Pulse until smooth. Remove from the blender and place in a bowl. Add the yoghurt, the tahini, and seasoning. Loosen with water in 5ml increments until the consistency of hummus. Set aside for serving. In a bowl, combine the shredded leaves, the chopped olives, a drizzle of olive oil, and seasoning.
TOASTED
Spread oil over the baguette rounds. Place a pan over medium heat. When hot, toast the baguette rounds until golden, 2-3 minutes per side.
SERVE IT UP!
Plate up the duck slices and side with the roasted Carrot wedges and the salad. Serve with the toasted baguette rounds. Scatter the sunflower seeds over the salad and serve the creamy Beetroot on the side for dipping. Enjoy, Chef!
Frequently Asked Questions
What is the preparation time for Duck & Beet Hummus?
The preparation time for Duck & Beet Hummus with tahini & toasted sourdough is between 15 and 35 minutes.
What is the total time required to make Duck & Beet Hummus with tahini & toasted sourdough?
The total time required to make Duck & Beet Hummus with tahini & toasted sourdough is between 40 and 60 minutes.
How many servings does Duck & Beet Hummus provide?
4 servings
What are the main ingredients in Duck & Beet Hummus?
Beetroot, Carrot, Free-range Duck Breast, Free-range Duck Breasts, Greek Yoghurt, NOMU Provençal Rub, Pitted Black Olives, Salad Leaves, Sourdough Baguette, Sourdough Baguettes, Sunflower Seeds, Tahini
What is the nutritional information of Duck & Beet Hummus?
Calories: 960, Carbs: 99 grams, Fat: grams, Protein: 51.1 grams, Sugar: 15 grams, Salt: 1654 grams
How do I prepare Duck & Beet Hummus?
CRISPY DUCK: Pat the duck breasts dry with paper towel. Using a sharp knife, score the fat by cutting slits through the surface of its skin in a broad cross-hatch pattern, without going too deep and piercing the flesh. Place the duck in a cold pan, skin-side down, without oil (the duck will render its own fat). Place over medium heat and let the duck fat render while the pan heats up. Sear until the skin is crispy, 5-8 minutes. Turn the heat up to medium-high and drain the excess duck fat from the pan. Flip the duck, and sear until browned, 2-4 minutes (for medium-rare). Remove from the pan and rest for 3 minutes before slicing and seasoning. SERVE IT UP!: Plate up the duck slices and side with the roasted carrot wedges and the salad. Serve with the toasted baguette rounds. Scatter the sunflower seeds over the salad and serve the creamy beetroot on the side for dipping. Enjoy, Chef! TOASTED: Spread oil over the baguette rounds. Place a pan over medium heat. When hot, toast the baguette rounds until golden, 2-3 minutes per side. SWEET VEG: When the beetroot has been in for 10 minutes, remove the tray from the oven and add the dressed carrot wedges to the other half of the tray. Roast in the hot oven for the remaining time or until the vegetables are cooked through and crisping up, shifting halfway. PINK YOGHURT: When the vegetables are done, place the roasted beetroot in a blender along with 2 tbsp of water. Pulse until smooth. Remove from the blender and place in a bowl. Add the yoghurt, the tahini, and seasoning. Loosen with water in 5ml increments until the consistency of hummus. Set aside for serving. In a bowl, combine the shredded leaves, the chopped olives, a drizzle of olive oil, and seasoning. ROASTED: Preheat the oven to 200°C. Place the beetroot chunks on half of a roasting tray. Coat in oil and season. Roast in the hot oven until crispy, 30-35 minutes (shifting halfway). In a bowl, toss the carrot wedges with a drizzle of oil, seasoning, and the NOMU rub. Set aside.
What should be prepared from my kitchen to make Duck & Beet Hummus?
Beetroot, Carrot, Free-range Duck Breast, Free-range Duck Breasts, Greek Yoghurt, NOMU Provençal Rub, Pitted Black Olives, Salad Leaves, Sourdough Baguette, Sourdough Baguettes, Sunflower Seeds, Tahini
How many calories does Duck & Beet Hummus have?
960 calories
How much fat content does Duck & Beet Hummus have?
grams
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