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Prime Seared Duck & Nam Chim Dressing

Prime Seared Duck & Nam Chim Dressing

Prime Seared Duck & Nam Chim Dressing

with Pea Pod & Cucumber Salad

Get up to $200 off!

Looking for a spud-free pairing for your duck breast that is just a bit fancy and extra tasty? This pea pod salad is sure to win you over, especially when it is paired with a homemade Nam chim dressing with a coriander and chilli base for some kick with every bite. You won't even miss the standard roast potato!

This recipe is under 650kcal per serving and under 40g carbohydrates per serving.

Tags:

Over 30g protein

•Calorie Smart

•Under 40g carbs

Allergens:

Pesce

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 Time25 minutes

Cooking Time20 minutes

DifficultyEasy

Ingredients

Serving amount

1

Cucumber

1 packet

Pea Pods

1

Lime

2 clove

Garlic

½

Long Chilli

1 packet

Coriander

1 packet

Fish Sauce & Rice Vinegar Mix

1 packet

Roast Duck Breast

1 packet

mixed salad leaves

Not included in your delivery

olive oil

1 tsp

white sugar

2 tbs

hot water

Nutritional Values

Energy (kJ)1813 kJ

Calories433 kcal

Fat23.7 g

of which saturates6.1 g

Carbohydrate12.3 g

of which sugars6.1 g

Dietary Fibre6.7 g

Protein40.9 g

Sodium1084 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Large Non-Stick Pan

Cooking Steps

1

• Thinly slice cucumber into rounds. Trim and halve pea pods. • Slice lime into wedges. Finely chop garlic, long chilli (if using) and coriander (reserve some leaves for garnish). • In a small microwave-safe bowl, combine garlic, chilli and a drizzle of olive oil and microwave in 10 second bursts, until fragrant. • To the bowl, add chopped coriander, fish sauce & rice vinegar mix, the white sugar, hot water and a generous squeeze of lime juice. Stir until well combined. Set aside.

2

• Remove label from the roast duck breast tray (do not peel or puncture plastic film). • Microwave on high for 3 minutes. Carefully remove plastic film. Using paper towel, pat the duck skin dry then rub with a good pinch of salt. • 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 to a plate to rest.

3

• In a large bowl, combine cucumber, pea pods, mixed salad leaves, a drizzle of olive oil and a squeeze of lime juice. Season to taste.

4

• Thinly slice duck. • Divide prime seared duck and pea pod and cucumber salad between plates. • Garnish duck with reserved coriander. Serve with nam chim dressing. Enjoy!

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