Prime Seared Duck & Nam Chim Dressing
with Pea Pod & Cucumber Salad
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.
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
Cucumber
1 packet
Pea Pods
1
Lime
2 clove
Garlic
½
Long Chilli
1 packet
Coriander
1 packet
Fish Sauce & Rice Vinegar Mix
(Contains: Fish;)
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
Utensils
Cooking Steps
• 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.
• 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.
• 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.
• 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!
