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Slow roast duck crown with a Middle Eastern style meze
GRESSINGHAM33Ingredients
60Minutes
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Ingredients
US|METRIC
2 SERVINGS
- 1 duck (Gressingham, ® crown)
- 1 tsp. smoked paprika
- 1 bulb garlic
- 1/2 lemon
- salt
- pepper
- 1 carrot (large, grated)
- 1/4 tsp. caster sugar
- 1/4 tsp. salt
- dessert
- olive oil
- 15 cumin seeds (dry fried in a hot pan for 2 minutes)
- 200 grams chickpeas (tinned, drained and rinsed)
- 2 cloves garlic
- 1 Tbsp. olive oil
- 1 lemon
- 1 tsp. tahini
- 1 Tbsp. Greek yoghurt
- salt
- pepper
- 1 Tbsp. water
- 1 cooked beetroot
- 2 Tbsp. Greek yoghurt
- salt
- pepper
- 20 cherry tomatoes
- 1 Tbsp. olive oil
- salt
- pepper
- 1 aubergine (small, cut into 1cm slices widthways)
- 1 Tbsp. olive oil
- salt (to taste)
- 50 grams feta cheese
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