Prime Roast Duck & Nam Chim Dressing
with Baby Potatoes & Cucumber Ribbon Salad4.5(19)
Calories
:
672 kcalProtein
:
30.6g proteinTotal
:
25 minutesDifficulty
:
EasyAllergens:
- Gluten
- Soy
- Wheat
- May contain traces of allergens
- Almond
- Eggs
- Fish
- Milk
- Sesame
- Sulphites
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
Serving amount
1 packet
Baby Potatoes
340 g
Duck Breast
1 sachet
Coriander
1 packet
Green beans
1
Cucumber
1
Lime
2
Garlic
1
Fresh Chilli
1 packet
Ponzu Sauce
(Contains: Gluten, Soy, Wheat, May contain traces of allergens, Almond, Eggs, Fish, Milk, Sesame, Sulphites; )
1 packet
Mixed Salad Leaves
Not included in your delivery
1 drizzle
olive oil
1 tsp
sugar
1 tbs
hot water
Nutrition Values
Calories672 kcal
Energy (kJ)2810 kJ
Fat55.5 g
of which saturates13.8 g
Carbohydrate37.8 g
of which sugars9.5 g
Dietary Fibre8.1 g
Protein30.6 g
Sodium544 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensils
•Baking Sheet with Baking Paper
•Large Frying Pan
Cooking Steps
1
- Preheat oven to 220°C/200°C fan-forced.
- Halve chat potatoes.
- Place potatoes on a lined oven tray. Drizzle with olive oil, season with salt and pepper and toss to coat.
- Roast until tender, 25-30 minutes.
2
- Meanwhile, heat a large frying pan over medium heat. Season duck breast on both sides and place, skin-side down, in the hot pan.
- Cook until the skin is crisp, 12 minutes.
- Increase heat to high and turn to sear the flesh on all sides until browned, 1 minute.
3
- Transfer to a second lined oven tray and roast until duck is cooked through, 10-12 minutes.
- Transfer to a plate to rest for 5 minutes.
4
- While duck is roasting, trim green beans. Add green beans and a splash of water to a microwave-safe bowl, then cover with a damp paper towel.
- Microwave green beans on high until just tender, 2-4 minutes. Drain green beans, then return to the bowl set aside to cool slightly.
- Using a vegetable peeler, thinly slice cucumber into ribbons (stopping when you reach the seeds in the centre).
- Slice lime into wedges. Finely chop garlic, long red chilli (if using) and coriander (reserve some leaves for garnish).
5
- In a small heatproof bowl, combine garlic, chilli and a drizzle of olive oil and microwave until fragrant, 10 second bursts.
- To bowl, add chopped coriander, ponzu sauce, the sugar, hot water and a generous squeeze of lime juice. Stir until well combined. Set aside.
- To bowl with green beans, add cucumber, mesclun, a drizzle of olive oil and a squeeze of lime juice. Toss to combine. Season to taste.
6
- Thinly slice duck.
- Divide seared duck breast, roasted baby potatoes and cucumber salad between plates.
- Garnish duck with reserved coriander. Serve with nam chim dressing. Enjoy!
