• Ingredients: 25
  • Serves: 1
  • Prep: 10 min
  • Bake: 10 min

Roasted red-pepper and hazelnut dip with jar roasted red peppers, rinsed and drained, coarse fresh bread crumbs, small garlic clove, cumin, hazelnut or walnut oil. To make this roasted red-pepper and hazelnut dip for 1 persons you will need 10 min for preaparation and 10 min for baking.

Ingredients

  • 1 jar roasted red peppers, rinsed and drained
  • 1 cup coarse fresh bread crumbs
  • 1 small garlic clove
  • 1/4 tsp. cumin
  • 1/4 cup hazelnut or walnut oil

For pickled Jerusalem artichokes

For pistachio purée

  • 1 cup shelled roasted pistachios
  • 5 1/2 cups water, divided
  • 1/4 cup mirin
  • 1/4 cup instant dashi powder

For radishes

For mushrooms

  • Garnish: microgreens or mesclun; flaky sea salt; pistachio oil

To assembl

  • Special equipment: two 12-inch squares cheesecloth

To smoke duck

  • 1 tsp. Darjeeling tea leaves
  • 1 tbsp. fresh cilantro leaves, coarsely chopped

To glaze pears

To finish sauce and duck

  • Special equipment: wok with lid, heavy-duty foil, 12-inch round wire rack, 3-quart baking dish; instant-read thermometer

Directions

  1. Step 1 Purée all ingredients, except oil, with 1/2 teaspoon salt and 1/4 teaspoon pepper in a food processor until almost smooth, then add oil in a slow stream with motor running.

    For this step you will need

Nutrition information

Calories 81 Carbohydrates 8 g (3%)
Fat 5 g (8%) Protein 1 g (3%)
Saturated Fat 0 g (2%) Sodium 66 mg (3%)
Polyunsaturated Fat 1 g Fiber 1 g (3%)
Monounsaturated Fat 4 g Cholesterol 0