The protein cooking time listed in this recipe has been updated.
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Check out the latest recommended times in our Cooking Guidelines.
Duck Pineapple Curry & Thai-Style Cucumber Salad
confit duck, pineapple, cucumber salad
High protein
New
6 plants
Serving size
Ingredients
- 1 midi cucumber
- 2 confit duck leg (Duck (97%), Garlic, Sea Salt, Bay Leaf, Cornflour, Garlic Powder, Thyme, Rosemary, Sunflower Oil, Black Pepper 240g - total weight 177.6g - edible content)
- 1 chicken stock cube (use half) (Celery) (sea salt, potato starch*, sustainable palm oil* , sugar*, chicken fat* 3.5%, yeast extract, natural flavour, chicken meat* 1%, herbs & spices* (turmeric*, black pepper*, parsley*, rosemary*), onion powder*. * Organic ingredient)
- 1 unwaxed lime
- 1 handful of fresh coriander
- 40g baby spinach
- 200ml coconut milk (Coconut, Water)
- 2 tsp ginger & garlic paste (Ginger puree IQF, Garlic puree IQF, Citric Acid, Water)
- 140g tinned pineapple (use half) (pineapple, pineapple juice)
- 3 tbsp thai red curry paste (Lemongrass, Garlic, Red Chillies, Water, Galangal, Lime Leaves, Coconut Palm Sugar, Paprika, Diced Shallots, Salt, Rapeseed Oil, Lime Juice, Cornstarch, Basil, Coriander, Black Pepper, Paprika Oleoresin.)
- 4 baby potatoes
- 100g seasonal mixed tomatoes
Nutritional Information
Calories: 777
Protein: 50g
Carbs: 34g
Fat: 49g
Ingredients
- 1 chicken stock cube (use a quarter) (Celery) (sea salt, potato starch*, sustainable palm oil* , sugar*, chicken fat* 3.5%, yeast extract, natural flavour, chicken meat* 1%, herbs & spices* (turmeric*, black pepper*, parsley*, rosemary*), onion powder*. * Organic ingredient)
- 110g baby tomatoes (use half)
- 1 confit duck leg (Duck (97%), Garlic, Sea Salt, Bay Leaf, Cornflour, Garlic Powder, Thyme, Rosemary, Sunflower Oil, Black Pepper 240g - total weight 177.6g - edible content)
- 2 tsp ginger & garlic paste (use half) (Ginger puree IQF, Garlic puree IQF, Citric Acid, Water)
- 1 handful of fresh coriander (use half)
- 40g baby spinach (use half)
- 200ml coconut milk (use half) (Coconut, Water)
- 1 midi cucumber (use half)
- 4 baby potatoes
- 1 unwaxed lime (use half)
- 3 tbsp thai red curry paste (use half) (Lemongrass, Garlic, Red Chillies, Water, Galangal, Lime Leaves, Coconut Palm Sugar, Paprika, Diced Shallots, Salt, Rapeseed Oil, Lime Juice, Cornstarch, Basil, Coriander, Black Pepper, Paprika Oleoresin.)
Nutritional Information
Calories: 830
Protein: 51g
Carbs: 45g
Fat: 50g
Duck Pineapple Curry & Thai-Style Cucumber Salad
confit duck, pineapple, cucumber salad
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Cooking Instructions
- Preheat the oven to 240C / fan 220C / gas mark 9. Quarter the potatoes. Bring a saucepan filled with lightly salted hot water to a boil. Add the potatoes and simmer for 15-17 mins, until soft, then drain.
- Place the duck and its juices, skin side up, in a large baking dish. Roast for 10 mins, then remove and gently shred the duck meat with two forks, draining off the excess fat. Place the duck back in to the oven, and cook for a further 15-18 mins, until the duck is piping hot and golden.
- Meanwhile, cut the cucumber into 1/2 cm half moons. Finely chop the coriander. Add to a small mixing bowl with the juice of the lime. Season to taste with sea salt and black pepper.
- Heat a large frying pan with 1 tsp oil on medium-high heat. Add the thai red curry paste and ginger and garlic paste and cook for 30 secs, then add the coconut milk, and 300ml of water. Crumble in the stock cube. Simmer for 3-4 mins, until the sauce has thickened slightly. Drain the pineapple, and add the chunks to the pan along with the whole tomatoes and spinach, and simmer together until wilted. Add the duck to the pan (gently so it doesn't break up). Season to taste with sea salt and black pepper.
- Serve the potatoes into bowls, spooning the curry on top. Serve with the cucumber salad sprinkled over.
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