Duck and Squash Hummus

Duck and Squash Hummus

duck and squash hummus

 

As much as I like playing about in the kitchen, it is so gratifying to create equally delicious food in next to no time. The most time consuming part of this duck and hummus dish was peeling the squash. Most dishes these days go a little further than meat and two veg. Cold things, warm things, pickled things all combine to create a textural delight on the palate.

The squash hummus was gorgeous. The rules on hummus are simple, puree anything you like with some tahini, olive oil, garlic and voila. I wanted a new body to hold the dish together and as I was getting sick of rice and potatoes I went for the lentils. Mixed through the lentils is a port jus, topped with pickled asparagus, onions and olives and red peppers.

Ingredients

  • 1/person Duck Breasts
  • Lentils

  • 200g Puy Lentils
  • 100ml Port
  • 250ml Beef Stock
  • 1 Shallot
  • 1 clove Garlic
  • Squash Hummus

  • 200g Peeled Squash
  • 2 Tbsp Tahini
  • 50ml Extra Virgin Olive Oil
  • 1 Clove Garlic
  • Pickled Asparagus

  • 20 Asparagus Sprears
  • 250ml Water
  • 250ml White Wine Vinegar
  • 2 Tbsp Salt
  • 2 Tbsp Sugar
  • 1 Tbsp Coriander Seeds
  • Mixture of Olives

Directions

  1. To pickle the asparagus, bring all of the ingredients to a boil in a pan, except the asparagus. Once boiled take off the heat and add the spears. Leave for 15minutes minimum. They are ready once they are al dente. Split in half.
  2. Boil the lentils for 30 minutes. Drain and wash. Return to the pan with the shallot, port and stock. Cook until the liquid reduces and the lentils are like a dry risotto. Season to taste.
  3. Cook the squash in a pan with a knob of butter and a good splash of water. Put a lid on and cook over medium heat for 15-20 minutes until soft. Let cool then add the remaining hummus ingredients and puree. Again season to taste with salt and black pepper.
  4. To properly prepare duck breasts. Wrap in baking parchment for 2 hours. This helps dry the skin out. Remove from fridge 30 minutes before cooking. Then just before cooking slash the skin and salt it. Cook on medium heat, skin side down for 3 minutes. 1 minute on the flesh, 3 minutes skin, 1 minute flesh and finally 2 minutes skin. Remove excess fat as you go. The skin shouldn't burn, if it begins to the heat is too high. Set aside for 10 minutes to rest as you prepare the remaining pickles etc for the dish.

2 Comments

  1. Wow.. I don’t love love tahini – I prefer white bean dips instead of hummus/hummous, but this looks incredible!

  2. I’m always amazed that you whip these up in no time flat! The duck looks amazing…and the combo of flavours you’ve chosen must have hit the spot. I love hummus and the squash version sounds incredibly delicious. This looks like the perfect meal for the mild, winter days we’ve been having.

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