eCook Meal
Duck Breast By Coobs
with pumpkin purée, barley salad & a honey and pecan nut brittle
The base of this unique dish is a swirl of glossy roast pumpkin purée, enriched with sumac and butter. Sprawled across it is a spinach and barley salad, covered by tender slices of duck breast – with that fantastically crispy skin! Finished with the delectable snap of homemade pecan brittle.
Serving guide
Choose your portion size.
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 until cooked and crisp. At the halfway mark, shift it and sprinkle over half of the Sumac. Return to the oven for the remaining cooking time.
DUCK PREP & 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 remainder into a pot. Add the rinsed barley to the pot 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. Remove from the heat on completion and drain if necessary.
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. Remove 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 and allow to bubble for 1 minute. Add in the pecans and mix 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 and set aside. Using a sharp knife, cut broad, cross-hatch slits into the duck skin, without piercing the flesh. Wipe down the pan and return to a low heat without oil. Fry the duck skin-side down for 5-7 minutes until 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 three-quarters 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 1 tsp of butter and the reserved stock. Blend until smooth and season. Roughly chop the hard brittle.
DINNER AT COOBS
Dollop the purée into a bowl. Cover in barley salad and top with the duck slices. Garnish with the pecan brittle and the remaining chopped Parsley. Wow!
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 until cooked and crisp. At the halfway mark, shift it and sprinkle over half of the Sumac. Return to the oven for the remaining cooking time.
DUCK PREP & 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 remainder into a pot. Add the rinsed barley to the pot 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. Remove from the heat on completion and drain if necessary.
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. Remove on completion and return the pan to the heat. Add the Honey and combine with 1 tbsp of water. Bubble for 3-4 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 and bubble for 1 minute. Add in the pecans and mix 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 large bowl and set aside. Using a sharp knife, cut broad, cross-hatch slits into the duck skin, without piercing the flesh. Wipe down the pan and return to a low heat without oil. Fry the duck skin-side down for 5-7 minutes until 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 three-quarters 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 2 tsp of butter and the reserved stock. Blend until smooth and season. Roughly chop the hard brittle.
DINNER AT COOBS
Dollop the purée into some bowls. Cover in barley salad and top with the duck slices. Garnish with the pecan brittle and the remaining chopped Parsley. Wow!
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 until cooked and crisp. At the halfway mark, shift it and sprinkle over half of the Sumac. Return to the oven for the remaining cooking time.
DUCK PREP & 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 remainder into a pot. Add the rinsed barley to the pot 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. Remove from the heat on completion and drain if necessary.
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. Remove on completion and return the pan to the heat. Add the Honey and combine with 1 tbsp of water. Bubble for 3-4 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 and bubble for 1 minute. Add in the pecans and mix 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 large bowl and set aside. Using a sharp knife, cut broad, cross-hatch slits into the duck skin, without piercing the flesh. Wipe down the pan and return to a low heat without oil. Fry the duck skin-side down for 5-7 minutes until 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 three-quarters 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 2 tsp of butter and the reserved stock. Blend until smooth and season. Roughly chop the hard brittle.
DINNER AT COOBS
Dollop the purée into some bowls. Cover in barley salad and top with the duck slices. Garnish with the pecan brittle and the remaining chopped Parsley. Wow!
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 until cooked and crisp. At the halfway mark, shift it and sprinkle over half of the Sumac. Return to the oven for the remaining cooking time.
DUCK PREP & 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 remainder into a pot. Add the rinsed barley to the pot 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. Remove from the heat on completion and drain if necessary.
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. Remove on completion and return the pan to the heat. Add the Honey and combine with 2 tbsp of water. Bubble for 5-6 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 and bubble for 1 minute. Add in the pecans and mix 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 and set aside. Using a sharp knife, cut broad, cross-hatch slits into the duck skin, without piercing the flesh. Wipe down the pan and return to a low heat without oil. Fry the duck skin-side down for 5-7 minutes until 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 three-quarters 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 2 tbsp of butter and the reserved stock. Blend until smooth and season. Roughly chop the hard brittle.
DINNER AT COOBS
Dollop the purée into some bowls. Cover in barley salad and top with the duck slices. Garnish with the pecan brittle and the remaining chopped Parsley. Wow!
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R232.87
for 4 servings · R58.22 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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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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Duck Breast needs 4Free Range Duck Breast Mini Fillets 200 g R44.99 · whole pack (size can't be divided)R44.99
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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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Sumac needs 40 mlSumac 50 g R41.99 · whole pack (size can't be divided)R41.99
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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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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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Spinach needs 300 gWhole Spinach 350 g 350 g at R19.99 · 86% of packR17.13
Not in the Woolies basket — source these elsewhere:
- Pearled Barley
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
Frequently Asked Questions
What is the preparation time for Duck Breast By Coobs?
The preparation time for Duck Breast By Coobs with pumpkin purée, barley salad & a honey and pecan nut brittle is between 35 and 45 minutes.
What is the total time required to make Duck Breast By Coobs with pumpkin purée, barley salad & a honey and pecan nut brittle?
The total time required to make Duck Breast By Coobs with pumpkin purée, barley salad & a honey and pecan nut brittle is between 40 and 50 minutes.
How many servings does Duck Breast By Coobs provide?
4 servings
What are the main ingredients in Duck Breast By Coobs?
Duck Breast, Honey, Parsley, Pearled Barley, Pecan Nut, Pumpkin Chunks, Spinach, Sumac, Vegetable Stock
What is the nutritional information of Duck Breast By Coobs?
Calories: , Carbs: grams, Fat: grams, Protein: grams, Sugar: grams, Salt: grams
How do I prepare Duck Breast By Coobs?
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 large bowl and set aside. Using a sharp knife, cut broad, cross-hatch slits into the duck skin, without piercing the flesh. Wipe down the pan and return to a low heat without oil. Fry the duck skin-side down for 5-7 minutes until 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. DUCK PREP & 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 remainder into a pot. Add the rinsed barley to the pot 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. Remove from the heat on completion and drain if necessary. 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. Remove on completion and return the pan to the heat. Add the honey and combine with 1 tbsp of water. Bubble for 3-4 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 and bubble for 1 minute. Add in the pecans and mix until coated. Evenly pour onto the greased tray, sprinkle with salt, and set aside to cool. DINNER AT COOBS: Dollop the purée into some bowls. Cover in barley salad and top with the duck slices. Garnish with the pecan brittle and the remaining chopped parsley. Wow! WRAP IT UP: Add the cooked barley and three-quarters 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 2 tsp of butter and the reserved stock. Blend until smooth and season. Roughly chop the hard brittle. 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 until cooked and crisp. At the halfway mark, shift it and sprinkle over half of the sumac. Return to the oven for the remaining cooking time.
What should be prepared from my kitchen to make Duck Breast By Coobs?
Duck Breast, Honey, Parsley, Pearled Barley, Pecan Nut, Pumpkin Chunks, Spinach, Sumac, Vegetable Stock
How many calories does Duck Breast By Coobs have?
calories
How much fat content does Duck Breast By Coobs have?
grams