Lean Duck Breast & Onion Glaze
with Roast Pumpkin, Orange & Almond Salad
Pop some pumpkin and zucchini in the oven and sear up the duck breast to golden perfection on the stovetop and you'll have created an easy salad that's a delight of a dinner. We've also swapped croutons with roasted almonds to keep the crunch and flavour up and the carbs down.
This recipe is under 650kcal per serving and under 40g carbohydrates per serving.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
Ingredients
1
Zucchini
1 packet
Peeled & Chopped Pumpkin
1
Orange
1 packet
Roasted Almonds
(Contains: Almond; May be present: Milk, Peanuts, Sesame, Soy, Brazil nut, Hazelnut, Macadamia, Pine Nut, Pistachio, Walnut, Cashew, Pecan.)
1 packet
Roast Duck Breast
1 packet
Onion Chutney
1 packet
Spinach & Rocket Mix
Not included in your delivery
olive oil
drizzle
balsamic vinegar
Utensils
Cooking Steps
• Preheat oven to 220°C/200°C fan-forced. • Slice zucchini into rounds. • Place zucchini and peeled & chopped pumpkin on a lined oven tray. • Drizzle with olive oil, season with salt and toss to coat. • Roast until tender, 20-25 minutes.
TIP: If your oven tray is crowded, divide the veggies between two trays.
• Peel and thinly slice orange into wedges. • Roughly chop roasted almonds.
• Remove label from roast duck breast tray (do not peel or puncture the plastic film). • Microwave on high for 3 minutes. Carefully remove plastic film. • Using paper towel, pat duck skin dry, then rub with a good pinch of salt.
• Heat a large frying pan over medium heat with a drizzle of olive oil. Cook duck, skin-side down, until skin is golden brown, 3-5 minutes. • Transfer duck to medium bowl, then add onion chutney and a splash of water, turning duck to coat. Transfer to a plate to rest.
• In a large bowl, combine roast veggies, spinach & rocket mix, orange and a drizzle of balsamic vinegar and olive oil. Season to taste. Toss to coat.
• Slice duck. • Divide roast pumpkin and orange salad between plates. Top with lean duck breast. • Spoon over any remaining glaze. Sprinkle over roasted almonds to serve. Enjoy!
