The protein cooking time listed in this recipe has been updated.
As of December 2025, we've revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Serving size
Ingredients
Ingredients
-
2 tsp dukkah spice blend(buckwheat, pine kernel, coriander, pumpkin seeds, poppy seeds, cumin, oregano, paprika, sea salt)
- 4 duck breasts
- 1 unwaxed lemon
- 80g greek style yoghurt (Milk)
- 1 cucumber
-
160g quinoa(Quinoa 100%)
- 1 handful of fresh mint
- 80g mixed salad leaves
- 1 garlic clove
-
40g dried apricots (Sulphites)(Diced Apricots, Rice Flour, Sulphur Dioxide)
- 3 plum
- 1 handful of fresh flat-leaf parsley
Allergens
Contains:
Milk, Sulphites
Nutritional Information
Nutritional Information
| Typical values | per 100g | per portion |
|---|---|---|
| Energy | 145Kcal | 492Kcal |
| 606kJ | 2057kJ | |
| Fat | 5.9g | 20g |
| of which saturates | 1.6g | 5.4g |
| Carbohydrates | 11g | 39g |
| of which sugars | 3.1g | 11g |
| Protein | 12g | 40g |
| Salt | 0.17g | 0.57g |
| Fibre | 1.6g | 5.5g |
High protein
9 plants
Succulent British Duck with Plum & Quinoa Tabbouleh
Here's a fresh spin on classic tabbouleh with seasonal plums, fluffy quinoa and plenty of fresh herbs. Top with succulent British duck breast, seared til golden and juicy. Dollop over zingy garlic yoghurt then sprinkle with nutty dukkah for crunch. It's a summer meal to celebrate.
Cooking Instructions
Cooking Instructions
Before you start
- Preheat the oven to 240C / fan 220C / gas 9
- Line a baking tray with parchment paper
- Bring a medium saucepan filled with salted water to a boil
- Pull out a sieve, a grater, a large frying pan, a large bowl & a small bowl
Get the quinoa on
- Add the quinoa to the saucepan and boil for 13-14 mins, until cooked, then drain. Leave to cool
Cook the duck
- Heat the large frying pan on medium-high heat
- Pat the duck breast dry with a paper towel then season with salt. Once the pan is hot, add the duck and cook, skin-side down, for 4 mins, until crispy. Flip and cook for 2 mins
- Transfer to the lined baking tray, skin-side up, and bake for 20 mins, until cooked through. Remove and leave to rest
Build the tabbouleh
- Dice the cucumber and plums into 1cm cubes. Roughly chop the apricots
- Pick the mint leaves from the stalks and finely chop along with the parsley. Roughly chop the salad leaves
- Place all into the large bowl, along with the juice from half the lemon and 1 tbsp oil
- Once the quinoa is cool, add to the bowl and mix, then season with salt and pepper
Make the dressing
- Finely grate garlic
- In the small bowl, mix together the yoghurt, garlic (to taste), remaining lemon juice, 1 tbsp water and a pinch of salt and pepper
Plate up
- Thinly slice the duck against the grain
- Serve the quinoa tabbouleh on plates. Top with the sliced duck. Drizzle over the yoghurt and sprinkle with the dukkah
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