Lean Duck Breast & Onion Glaze

Name: Lean Duck Breast & Onion Glaze with Roast Pumpkin, Orange & Almond Salad
Total time: 35 min
Yield: 2
Cuisine: Australian
Ingredients: olive oil; 1 Zucchini; 1 packet Peeled & Chopped Pumpkin; 1 Orange; 1 packet Roasted Almonds; 1 packet Roast Duck Breast; 1 packet Onion Chutney; 1 packet Spinach & Rocket Mix; drizzle balsamic vinegar

with Roast Pumpkin, Orange & Almond Salad

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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.

Tags:

Calorie Smart

•Over 30g protein

•Under 40g carbs

Allergens:

Almond

The quantities provided above are averages only.

Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.

Preparation Time35 minutes

Cooking Time20 minutes

DifficultyEasy

Ingredients

Serving amount

Zucchini

1 packet

Peeled & Chopped Pumpkin

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

Nutritional Values

Energy (kJ)2589 kJ

Calories619 kcal

Fat33 g

of which saturates6.9 g

Carbohydrate33.4 g

of which sugars25.4 g

Dietary Fibre11.1 g

Protein46.7 g

Sodium593 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Baking Tray

•Baking Paper

•Large Non-Stick Pan

Cooking Steps

PDF

• 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!