Lean Pan Seared Duck & Rocket Salad
with Roasted Almonds & Fetta
Looking for a spud-free pairing for your duck breast that is just a bit fancy and extra tasty? This charred zucchini, fresh pear and mustard cider salad is sure to win you over, with flavour in every bite that complements the duck so well. You won't even miss the standard side of roast potato!
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 packet
Roasted Almonds
(Contains: Almond; May be present: Brazil nut, Cashew, Hazelnut, Macadamia, Milk, Peanuts, Pecan, Pine nut, Pistachio, Sesame, Soy, Walnut.)
360 g
Roast Duck Breast
1
Peach
2
Zucchini
1 packet
Mustard Cider Dressing
1 packet
Fetta Cubes
(Contains: Milk;)
1 packet
Spinach & Rocket Mix
Cooking Steps
• Thinly slice apple/pear into wedges. • Thinly slice zucchini lengthways. • Roughly chop roasted almonds (see ingredients).
• In a large frying pan, heat a drizzle of olive oil over high heat. Cook zucchini until tender and charred, 2-4 minutes each side. Transfer to a large bowl, season with salt and pepper and allow to cool slightly.
• 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 a paper towel, pat duck skin dry then rub with a good pinch of salt. • Wipe out frying pan and return to medium heat with a drizzle of olive oil. Cook duck, skin-side down, until skin is golden brown, 3-5 minutes. Transfer to a plate to rest. • Return frying pan to medium heat with the brown sugar, balsamic vinegar and a splash of water and simmer, until slightly thickened, 1-2 minutes.
• To the bowl with cooled zucchini, add spinach & rocket mix, apple/pear and mustard cider dressing. Toss to coat. Season to taste. • Thinly slice duck. • Divide rocket salad between plates. Top with pan seared duck. Spoon over balsamic glaze. • Garnish with roasted almonds. Crumble over fetta cubes to serve. Enjoy!
