dinner · dairy-free
Orange dukkah duck with freekeh
Crisp-skinned duck breast sliced over freekeh studded with apricot and orange zest, finished with a nutty dukkah sprinkle.
- Time
- 45min
- Steps
- 5
Ingredients
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Allergens
None of the major allergens appear in the ingredient names.
Worked out from the ingredient names, so it can miss what a brand adds or what a factory handles. Swaps change it too. Always read the labels, and if an allergy is serious, check every product. Allergies, food safety and our disclaimer.
Shopping list
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Equipment
Nothing beyond a knife, a board and the usual pots and pans.
Helpful, not essential: Kitchen thermometer.
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Method
-
1
Cook the freekeh following the package directions, then stir in the diced dried apricots and the orange zest.
-
2
Score the duck skin without cutting into the meat and season with the salt. Lay the breasts skin-side down in a cold pan and cook over medium heat until the skin turns crisp.
-
3
Flip and cook until the thickest part reaches 74°C (165°F).
-
4
Rest the duck for 5 minutes, then slice it and sprinkle with the dukkah.
-
5
Serve over the freekeh with the orange cut into segments.
