Labneh is strained yoghurt and we’ve loaded it with beautiful roasted beetroot! Sided with crispy, rendered duck slices, a fresh salad & crisp pita – it’s a divine dinner in my opinion!
Duck & Moroccan Beet Labneh
Duck & Moroccan Beet Labneh
with tahini & pita bread
Hands on Time: 15 - 35 minutes
Overall Time: 40 - 60 minutes
Ingredients:
- Beetroot
- Carrot
- Free-range Duck Breast
- Free-range Duck Breasts
- Green Leaves
- Labneh
- NOMU Moroccan Rub
- Pita Bread
- Pita Breads
- Radish
- Sunflower Seeds
- Tahini
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Sugar/Sweetener/Honey
- 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 for 30-35 minutes. In a bowl, toss the carrot wedges with a drizzle of oil, seasoning, and the 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 until the vegetables are cooked through and crisping up, shifting halfway.
CRISPY DUCK
When the vegetables have 10 minutes remaining, pat the duck dry with paper towel. Place in a cold pan skin-side down without oil (the duck breast will render its own fat) over a medium heat and let the duck fat render while the pan heats up. Fry for 5-8 minutes until the skin is crispy. Turn up the heat to medium-high and drain the excess duck fat. Flip the duck breast, and cook for 2-4 minutes on the other side. (This time frame will yield a medium-rare result.) Remove from the pan and rest for 3 minutes before slicing.
PINK Labneh
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 labneh, seasoning, and the tahini. Loosen with water in 5ml increments until the consistency of hummus. Set aside for serving. In a bowl, combine the rinsed green leaves, the radish rounds, a drizzle of oil, and seasoning.
TOASTED
Return the pan, wiped down, to a medium heat. When hot, warm the pita for about 30-60 seconds per side until heated through and lightly toasted. Alternatively, toast the pita in the hot oven for 3-4 minutes until heated through and crisp. Cut into quarters.
SERVE IT UP!
Plate up the duck slices and side with the roasted Carrot wedges and the salad. Serve with the toasted pita triangles. Scatter the sunflower seeds over the salad and serve the Beetroot labneh on the side for dipping.
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 for 30-35 minutes. In a bowl, toss the carrot wedges with a drizzle of oil, seasoning, and the 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 until the vegetables are cooked through and crisping up, shifting halfway.
CRISPY DUCK
When the vegetables have 10 minutes remaining, pat the duck dry with paper towel. Place in a cold pan skin-side down without oil (the duck breasts will render their own fat) over a medium heat and let the duck fat render while the pan heats up. Fry for 5-8 minutes until the skin is crispy. Turn up the heat to medium-high and drain the excess duck fat. Flip the duck breasts, and cook for 2-4 minutes on the other side. (This time frame will yield a medium-rare result.) Remove from the pan and rest for 3 minutes before slicing.
PINK Labneh
When the vegetables are done, place the roasted Beetroot in a blender along with 4 tbsp of water. Pulse until smooth. Remove from the blender and place in a bowl. Add the labneh, seasoning, and the tahini. Loosen with water in 5ml increments until the consistency of hummus. Set aside for serving. In a bowl, combine the rinsed green leaves, the radish rounds, a drizzle of oil, and seasoning.
TOASTED
Return the pan, wiped down, to a medium heat. When hot, warm the pitas for about 30-60 seconds per side until heated through and lightly toasted. Alternatively, toast the pitas in the hot oven for 3-4 minutes until heated through and crisp. Cut into quarters.
SERVE IT UP!
Plate up the duck slices and side with the roasted Carrot wedges and the salad. Serve with the toasted pita triangles. Scatter the sunflower seeds over the salad and serve the Beetroot labneh on the side for dipping.
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 for 35-40 minutes. Place the carrot wedges on a separate roasting tray. Coat in oil, the rub, and seasoning. 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 until the vegetables are cooked through and crisping up, shifting halfway.
CRISPY DUCK
When the vegetables have 10 minutes remaining, pat the duck dry with paper towel. Place in a cold pan skin-side down without oil (the duck breasts will render their own fat) over a medium heat and let the duck fat render while the pan heats up. Fry for 5-8 minutes until the skin is crispy. Turn up the heat to medium-high and drain the excess duck fat. Flip the duck breasts, and cook for 2-4 minutes on the other side. (This time frame will yield a medium-rare result.) Remove from the pan and rest for 3 minutes before slicing.
PINK Labneh
When the vegetables are done, place the roasted Beetroot in a blender along with 6 tbsp of water. Pulse until smooth. Remove from the blender and place in a bowl. Add the labneh, seasoning, and the tahini. Loosen with water in 5ml increments until the consistency of hummus. Set aside for serving. In a bowl, combine the rinsed green leaves, the radish rounds, a drizzle of oil, and seasoning.
TOASTED
Return the pan, wiped down, to a medium heat. When hot, warm the pitas for about 30-60 seconds per side until heated through and lightly toasted. Alternatively, toast the pitas in the hot oven for 3-4 minutes until heated through and crisp. Cut into quarters.
SERVE IT UP!
Plate up the duck slices and side with the roasted Carrot wedges and the salad. Serve with the toasted pita triangles. Scatter the sunflower seeds over the salad and serve the Beetroot labneh on the side for dipping.
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 for 35-40 minutes. Place the carrot wedges on a separate roasting tray. Coat in oil, the rub, and seasoning. 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 until the vegetables are cooked through and crisping up, shifting halfway.
CRISPY DUCK
When the vegetables have 10 minutes remaining, pat the duck dry with paper towel. Place in a cold pan skin-side down without oil (the duck breasts will render their own fat) over a medium heat and let the duck fat render while the pan heats up. Fry for 5-8 minutes until the skin is crispy. Turn up the heat to medium-high and drain the excess duck fat. Flip the duck breasts, and cook for 2-4 minutes on the other side. (This time frame will yield a medium-rare result.) Remove from the pan and rest for 3 minutes before slicing.
PINK Labneh
When the vegetables are done, place the roasted Beetroot in a blender along with 8 tbsp of water. Pulse until smooth. Remove from the blender and place in a bowl. Add the labneh, seasoning, and the tahini. Loosen with water in 5ml increments until the consistency of hummus. Set aside for serving. In a bowl, combine the rinsed green leaves, the radish rounds, a drizzle of oil, and seasoning.
TOASTED
Return the pan, wiped down, to a medium heat. When hot, warm the pitas for about 30-60 seconds per side until heated through and lightly toasted. Alternatively, toast the pitas in the hot oven for 3-4 minutes until heated through and crisp. Cut into quarters.
SERVE IT UP!
Plate up the duck slices and side with the roasted Carrot wedges and the salad. Serve with the toasted pita triangles. Scatter the sunflower seeds over the salad and serve the Beetroot labneh on the side for dipping.
Frequently Asked Questions
What is the preparation time for Duck & Moroccan Beet Labneh?
The preparation time for Duck & Moroccan Beet Labneh with tahini & pita bread is between 15 and 35 minutes.
What is the total time required to make Duck & Moroccan Beet Labneh with tahini & pita bread?
The total time required to make Duck & Moroccan Beet Labneh with tahini & pita bread is between 40 and 60 minutes.
How many servings does Duck & Moroccan Beet Labneh provide?
4 servings
What are the main ingredients in Duck & Moroccan Beet Labneh?
Beetroot, Carrot, Free-range Duck Breast, Free-range Duck Breasts, Green Leaves, Labneh, NOMU Moroccan Rub, Pita Bread, Pita Breads, Radish, Sunflower Seeds, Tahini
What is the nutritional information of Duck & Moroccan Beet Labneh?
Calories: 906, Carbs: 79 grams, Fat: grams, Protein: 46.9 grams, Sugar: 10.6 grams, Salt: 2175 grams
How do I prepare Duck & Moroccan Beet Labneh?
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 for 30-35 minutes. In a bowl, toss the carrot wedges with a drizzle of oil, seasoning, and the rub. Set aside. PINK LABNEH: When the vegetables are done, place the roasted beetroot in a blender along with 4 tbsp of water. Pulse until smooth. Remove from the blender and place in a bowl. Add the labneh, seasoning, and the tahini. Loosen with water in 5ml increments until the consistency of hummus. Set aside for serving. In a bowl, combine the rinsed green leaves, the radish rounds, a drizzle of oil, and seasoning. SERVE IT UP!: Plate up the duck slices and side with the roasted carrot wedges and the salad. Serve with the toasted pita triangles. Scatter the sunflower seeds over the salad and serve the beetroot labneh on the side for dipping. 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 until the vegetables are cooked through and crisping up, shifting halfway. TOASTED: Return the pan, wiped down, to a medium heat. When hot, warm the pitas for about 30-60 seconds per side until heated through and lightly toasted. Alternatively, toast the pitas in the hot oven for 3-4 minutes until heated through and crisp. Cut into quarters. CRISPY DUCK: When the vegetables have 10 minutes remaining, pat the duck dry with paper towel. Place in a cold pan skin-side down without oil (the duck breasts will render their own fat) over a medium heat and let the duck fat render while the pan heats up. Fry for 5-8 minutes until the skin is crispy. Turn up the heat to medium-high and drain the excess duck fat. Flip the duck breasts, and cook for 2-4 minutes on the other side. (This time frame will yield a medium-rare result.) Remove from the pan and rest for 3 minutes before slicing.
What should be prepared from my kitchen to make Duck & Moroccan Beet Labneh?
Beetroot, Carrot, Free-range Duck Breast, Free-range Duck Breasts, Green Leaves, Labneh, NOMU Moroccan Rub, Pita Bread, Pita Breads, Radish, Sunflower Seeds, Tahini
How many calories does Duck & Moroccan Beet Labneh have?
906 calories
How much fat content does Duck & Moroccan Beet Labneh have?
grams
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