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The Freekeh:

  • Olive oil 50 ml
  • Onion, chopped 150 g
  • Water 1 l
  • Freekeh 500 g
  • Salt
  • Black pepper 1 g

Garlic Brown Sauce:

  • Ghee 80 g
  • Garlic, minced 80 g
  • Vinegar, white 120 ml
  • Water 1.5 l

Assemble the Dish:

  • Roasted Duck 1 pc
  • Yoghurt 200 g
  • Coriander, fresh, finely chopped 10 g
  1. The Freekeh:

    • In a large pot, over medium heat, add olive oil and the onion. Then add 1L of water, Knorr Chicken Stock Powder and mix it for 3 minutes.
    • Add the freekeh. Add the stock, ladle by ladle, and cook until it's done, adjusting the seasoning for the flavors required.
  2. Garlic Brown Sauce:

    • In a sauté pan, add the ghee and garlic, and cook it until golden brown. Add the vinegar.
    • Add the garlic mix to 1.5L of water and the Knorr Demi Glace Base.
  3. Assemble the Dish:

    • Start by layering the freekeh first, then the brown sauce.
    • Top it off with the duck.
    • Finish by spreading the garlic brown sauce.
    • Garnish with orange zests on top of the duck.