[Premium Low Cal] NZ Seared Duck Breast & Balsamic Glaze
with Roast Pumpkin & Orange Salad
- Sulphites
- Sesame
- Fish
- Eggs
- Soy
- Milk
- May contain traces of allergens
Ingredients
1 packet
Mixed Salad Leaves
1 packet
Peeled Pumpkin Pieces
340 g
Duck Breast
1 packet
Balsamic Glaze
(Contains: Sulphites; May be present: Sesame, Fish, Eggs, Soy, Milk)
1
Orange
1
Radish
Nutrition Values
Cooking Steps
• Preheat oven to 220°C/200°C fan-forced. • Place peeled pumpkin pieces on a lined oven tray. • Drizzle with olive oil, season with salt and toss to coat. • Roast until tender, 20-25 minutes.
• 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.
• Meanwhile, peel and thinly slice orange into wedges. Thinly slice radish.
• Transfer to a lined oven tray and roast until duck is cooked through, 10-12 minutes. • Drizzle over balsamic glaze. Transfer to a plate to rest for 5 minutes.
• When the pumpkin is done, transfer to a large bowl and add mixed salad leaves, orange, radish, a drizzle of balsamic vinegar and olive oil. Season to taste.
• Slice duck. • Divide roast pumpkin and orange salad between plates. Top with seared duck breast. • Drizzle balsamic glaze over duck. Enjoy!
