Ingredients for 2 people

duck breast

1 duck breast
A bunch of baby carrots
Shallots
Butter
Garlic
Thyme
Salt
Pepper

Labane from sheep´s milk yoghurt

Sheep’s milk yoghurt from DIE KÄSEMACHER 160 g
1 teaspoon of paprika 
Ground cumin
Juice of 1 lemon
Ground coriander 

Dukkah (keep the rest in your store cupboard :)

1 cup of hazelnuts
1 cup of sesame seeds 
8 tablespoons of sumach
4 tablespoons of salt
2 tablespoons of cumin
1 1/3 cups of coriander seeds

Peppersweet filled with finest hummus 

Preparation

duck breast

Season the duck breast lightly with salt and pepper and seal with thyme, butter and 1 clove of garlic. 

1.

Simmer in the sous vide cooker at 64°C for 1 ½ hours, then remove.

2.

Using a sharp knife, score the skin. 

3.

Place in a cold frying pan with the skin underneath and slow-roast on a low heat (approx. 10 minutes).

4.
Turn up the heat to full in order to crisp up the skin.

5.
Leave the duck breast to “rest” (approx. 5 – 10 minutes).

Clean and halve the carrots and boil briefly in salted water, remove while they still have some “bite” and glaze in the frying pan with butter.

Roast the shallots on one side in a pan without oil until golden brown.

labane from sheep´s milk yoghurt

1. 

Mix together sheep’s milk yoghurt, lemon juice, cumin and coriander and season to taste with salt and pepper.

2. 

Place in a tea cloth and hang up to drain overnight.

Dukkah

Toast all the nuts together, toast all herbs separately, then grind to a fine powder using a pestle and mortar. 

Cut the duck breast into strips and place on a bed of the vegetables and the sheep’s milk laban, add the dukkah mixture and serve with “Peppersweet with finest hummus”. 

Enjoy your meal! :)