Lean Duck Breast & Onion Glaze
with Roast Pumpkin, Orange & Almond Salad
- Almond
- May contain traces of allergens
- Milk
- Peanuts
- Sesame
- Soy
- Brazil nut
- Hazelnut
- Macadamia
- Pine Nut
- Pistachio
- Walnut
- Cashew
- Pecan
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.*
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!
