Name: [Premium Low Cal] NZ Roast Duck Breast & Nam Chim Dressing with Cucumber Salad
Total time: 25 min
Yield: 2
Cuisine: Thai
Ingredients: 1 packet Mixed Salad Leaves; 340 g Duck Breast; 1 sachet Coriander; 1 Cucumber; 1 Pear; 1 packet Ponzu Sauce; 1 Lime; 2 Garlic; Fresh Chilli

HelloFresh

Recipes

Thai Recipes

[Premium Low Cal] NZ Roast Duck Breast & Nam Chim Dressing

with Cucumber Salad

Get up to $175 off

Tags:

Under 30g carbs

Allergens:

Soy

The quantities provided above are averages only.

Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed

Total25 minutes

Cooking Time20 minutes

DifficultyEasy

Ingredients

Serving amount

1 packet

Mixed Salad Leaves

340 g

Duck Breast

1 sachet

Coriander

Cucumber

Pear

1 packet

Ponzu Sauce

(Contains: Soy; May be present: Fish, Milk, Sesame, Almond, Eggs, Wheat, Gluten, Sulphites. )

Lime

Garlic

Fresh Chilli

Nutrition Values

Calories503 kcal

Energy (kJ)2100 kJ

Fat50.7 g

of which saturates13.1 g

Carbohydrate11.8 g

of which sugars7.4 g

Dietary Fibre5.5 g

Protein26.3 g

Sodium540 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.

Cooking Steps

• Preheat oven to 220°C/200°C fan-forced. • 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.

• Transfer duck to a lined oven tray and roast until duck is cooked through, 10-12 minutes. • Transfer to a plate to rest for 5 minutes.

• While duck is roasting, using a vegetable peeler, thinly slice cucumber into ribbons (stopping when you reach the seeds in the centre). • Thinly slice pear into sticks. Slice lime into wedges. Finely chop garlic, long red chilli (if using) and coriander (reserve some leaves for garnish). • 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.

• In a large bowl, combine carrot, cucumber, mesclun, a drizzle of olive oil and a squeeze of lime juice. Season to taste. • Thinly slice duck. • Divide seared duck breast and cucumber salad between plates. • Garnish duck with reserved coriander. Serve with nam chim dressing. Enjoy!