Hummus with Pan-Seared Duck, Leeks, and Tapenade

Name: Hummus with Pan-Seared Duck, Leeks, and Tapenade
Total time: PT0D0H0M
Yield: serves 4
Ingredients: 1 lb. dried garbanzo beans, soaked overnight in 2 tsp. baking soda and water, drained; 1 tsp. baking soda; 9 cloves garlic (8 peeled, 1 minced); 10 tbsp. fresh lemon juice; 5 tbsp. tahini; 1 tsp. ground cumin; Kosher salt, to taste; 1 ⁄ 2 cup olive oil, plus more; 1 tsp. capers, rinsed and chopped; 10 salt-cured black olives, pitted and roughly chopped; 1 oil-packed anchovy fillet, drained and roughly chopped; 3 tbsp. unsalted butter; 1 ⁄ 4 tsp. crushed red chile flakes; 1 leek, washed and thinly sliced; 1 ⁄ 2 tsp. minced thyme; 2 skin-on duck breasts; Pita bread, for serving

Serves
serves 4

FARIDEH SADEGHIN

Alon Shaya, chef at New Orleans' Shaya, tops hummus with baroque toppings like fried eggplant, romanesco, and dates; here, he opts for serving the creamy spread with duck, leeks, and tapenade. For an extra-smooth hummus, Shaya peels the garbanzo beans after boiling them.

Ingredients

1 lb. dried garbanzo beans, soaked overnight in 2 tsp. baking soda and water, drained
1 tsp. baking soda
9 cloves garlic (8 peeled, 1 minced)
10 tbsp. fresh lemon juice
5 tbsp. tahini
1 tsp. ground cumin
Kosher salt, to taste
¹⁄₂ cup olive oil, plus more
1 tsp. capers, rinsed and chopped
10 salt-cured black olives, pitted and roughly chopped
1 oil-packed anchovy fillet, drained and roughly chopped
3 tbsp. unsalted butter
¹⁄₄ tsp. crushed red chile flakes
1 leek, washed and thinly sliced
¹⁄₂ tsp. minced thyme
2 skin-on duck breasts
Pita bread, for serving

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Instructions

Step 1

Boil beans, baking soda, peeled garlic, and 10 cups water in a 6-qt. saucepan. Reduce heat to medium; simmer until beans are tender, about 30 minutes. Drain, reserving 1⁄4 cup cooking liquid. Purée beans, lemon juice, tahini, cumin, and salt in a blender until smooth. With the motor running, drizzle in reserved cooking liquid and 1⁄4 cup oil. Stir remaining oil, the capers, olives, and anchovy in a bowl. Melt butter in an 8" skillet over medium; cook minced garlic, the chile flakes, leek, and thyme until leek is soft, 8–10 minutes. Season flesh side of duck with salt and place skin-side-down in a 12" skillet; heat over medium-high. Cook, without flipping, until fat is rendered and skin is crisp, 5–6 minutes. Flip duck and cook to desired doneness, about 3 minutes for medium-rare; let duck rest 10 minutes before slicing. To serve, divide hummus between bowls. Top with leeks, duck, and tapenade; drizzle with olive oil. Serve with pita bread.

Boil beans, baking soda, peeled garlic, and 10 cups water in a 6-qt. saucepan. Reduce heat to medium; simmer until beans are tender, about 30 minutes. Drain, reserving 1⁄4 cup cooking liquid. Purée beans, lemon juice, tahini, cumin, and salt in a blender until smooth. With the motor running, drizzle in reserved cooking liquid and 1⁄4 cup oil. Stir remaining oil, the capers, olives, and anchovy in a bowl. Melt butter in an 8" skillet over medium; cook minced garlic, the chile flakes, leek, and thyme until leek is soft, 8–10 minutes. Season flesh side of duck with salt and place skin-side-down in a 12" skillet; heat over medium-high. Cook, without flipping, until fat is rendered and skin is crisp, 5–6 minutes. Flip duck and cook to desired doneness, about 3 minutes for medium-rare; let duck rest 10 minutes before slicing. To serve, divide hummus between bowls. Top with leeks, duck, and tapenade; drizzle with olive oil. Serve with pita bread.