Lean Duck Breast & Pumpkin-Orange Salad
with Onion Chutney & Almonds
- Almond
- May contain traces of allergens
- Brazil nut
- Cashew
- Hazelnut
- Macadamia
- Milk
- Peanuts
- Pecan
- Pine nut
- Pistachio
- Sesame
- Soy
- Walnut
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 a delicious meal that's a delight of a dinner. This recipe is over 30g protein, under 650kcal, and under 40g carbohydrates per serving.
Ingredients
1 packet
Onion Chutney
1
Orange
1
Pumpkin
360 g
Roast Duck Breast
1 packet
Roasted Almonds
(Contains: Almond May be present: Brazil nut, Cashew, Hazelnut, Macadamia, Milk, Peanuts, Pecan, Pine nut, Pistachio, Sesame, Soy, Walnut.)
1 packet
Spinach & Rocket Mix
1
Sea Salt Flakes
1 punnet(s)
Vine-Ripened Cherry Tomatoes
Not included in your delivery
1 drizzle
olive oil
1 drizzle
balsamic vinegar
Utensils
Cooking Steps
• Preheat oven to 220°C/200°C fan-forced.
• Cut pumpkin into bite-sized chunks.
• Place pumpkin on a lined oven tray.
• Drizzle with olive oil, season with salt and toss
to coat.
• Roast until tender, 20-25 minutes.
TIP: Peel the pumpkin if you prefer and scrape out the
seeds, if necessary!
TIP: If your oven tray is crowded, divide the veggies
between two trays.
• Peel and thinly slice orange into wedges.
• Remove vine-ripened cherry tomatoes from the
vine, then cut into quarters.
• 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
sea salt flakes (see ingredients).
• In a large frying pan, heat a drizzle of olive oil over
medium heat. Cook duck, skin-side down, until skin
is golden brown, 3-5 minutes.
• Transfer duck to a 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 pumpkin, cherry
tomatoes, spinach & rocket mix, orange and a
drizzle of balsamic vinegar and olive oil. Season to
taste. Toss to coat.
• Slice duck.
• Divide pumpkin-orange salad between plates.
• Top with lean duck breast.
• Spoon over any remaining glaze.
• Sprinkle over roasted almonds to serve. Enjoy!
