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Vegetable crumble with smoked duck breast and apples

  • Easy
  • 50 min
  • 45 min
  • 4 Servings

Ingredients

  • For the caramelised apples and vegetables
    • 2 Pink Lady® apples
    • 3 tbsp olive oil
    • 2 tbsp apple cider vinegar
    • 2 tbsp soy sauce
    • 1 tbsp of honey
    • 1 ½ tsp of thyme
    • 2 cloves of garlic
    • 1 red pepper
    • 2 yellow peppers
    • 1 red onion
    • 1 tsp ground ginger
    • 1 tsp allspice
    • 20 slices of smoked duck
  • For the crumble
    • salt and pepper
    • 100 g Flour
    • 50 g butter
    • 20 g of ground hazelnuts
    • 30 g of whole hazelnuts
    • 50 g of grated parmesan
  • For the rocket pesto
    • salt and pepper
    • 125 ml olive oil
    • 120 g of rocket shoots
    • 30 g of parmesan
    • 50 g pine nuts
    • 2 cloves of garlic
  • Plate up
    • Pink Lady® apples

Steps

Step 1/4 : For the caramelised apples and vegetables

  • Pre-heat the oven to 200°c.
  • Cut the apples, peppers and onions into cubes.
  • Finely chop the clove of garlic.
  • Whisk together the olive oil, soy sauce, cider vinegar, honey, ground ginger, allspice, garlic and thyme. Add the vegetable and apple and mix.
  • Pour the mix onto a baking tray covered with parchment. Bake for 25 minutes, mixing half-way through. Set aside

Step 2/4 : For the crumble

  • Dice the butter.
  • Finely chop the hazelnuts.
  • In a mixing bowl, rub together the flour, butter, chopped hazelnuts, ground hazelnuts and parmesan using your fingertips.
  • Sprinkle the crumble over a baking tray lined with parchment. Bake in the oven for 20 minutes and shake regularly to ensure an even bake

Step 3/4 : For the rocket pesto

  • Peel and finely chop the garlic.
  • Grate the parmesan.
  • Dry roast the pine nuts in a frying pan.
  • Blend the rocket, garlic, parmesan and pine nuts.
  • Add the olive oil, salt and pepper. Mix and set aside

Step 4/4 : Plate up

  • Chop the smoked duck into matchstick-size strips.
  • Put 4 metal rounds onto four plates.
  • Spoon a little crumble into the bottom of each one.
  • Spoon over the apple and vegetable mix and push down with the back of the spoon.
  • Sprinkle over some of the duck.
  • Sprinkle more of the crunchy parmesan and hazelnut crumble.
  • Remove the metal rounds and spoon over some of the pesto.
  • For the caramelised apples and vegetables
    • 2 Pink Lady® apples
    • 3 tbsp olive oil
    • 2 tbsp apple cider vinegar
    • 2 tbsp soy sauce
    • 1 tbsp of honey
    • 1 ½ tsp of thyme
    • 2 cloves of garlic
    • 1 red pepper
    • 2 yellow peppers
    • 1 red onion
    • 1 tsp ground ginger
    • 1 tsp allspice
    • 20 slices of smoked duck
  • For the crumble
    • salt and pepper
    • 100 g Flour
    • 50 g butter
    • 20 g of ground hazelnuts
    • 30 g of whole hazelnuts
    • 50 g of grated parmesan
  • For the rocket pesto
    • salt and pepper
    • 125 ml olive oil
    • 120 g of rocket shoots
    • 30 g of parmesan
    • 50 g pine nuts
    • 2 cloves of garlic
  • Plate up
    • Pink Lady® apples
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