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Five-spice Duck, Sesame Roast Potatoes & Veggies
A fusion of Asian flavours and the best British ingredients. You'll sizzle succulent British duck with five-spice, then dish up with crispy roast potatoes, carrots and corn, tossed in nutty sesame oil and sesame seeds. Delish.
High protein
1/3 daily fibre
5 plants
Low sat fat
Serving size
Ingredients
- 2 tsp sesame seeds (Sesame)
- 2 large potatoes
- 80g baby corn
- 2 duck breasts
- 1 carrot
- 1 tbsp rice wine vinegar
- 180g Tenderstem broccoli
- 2 garlic clove
- 2 tbsp sesame oil (Sesame)
- 1 tsp Chinese five-spice (Cassia Ground, Fennel Ground, Ginger Ground, Star Anise Ground, Ground Cloves.)
Nutritional Information
Calories: 635
Protein: 42g
Carbs: 53g
Fat: 28g
Ingredients
- 1 carrot (use half)
- 180g Tenderstem broccoli (use half)
- 80g baby corn (use half)
- 1 duck breast
- 1 tbsp rice wine vinegar (use half)
- 2 garlic clove
- 1 tsp Chinese five-spice (use half) (Cassia Ground, Fennel Ground, Ginger Ground, Star Anise Ground, Ground Cloves.)
- 2 tbsp sesame oil (use half) (Sesame)
- 2 large potatoes
- 2 tsp sesame seeds (use half) (Sesame)
Nutritional Information
Calories: 823
Protein: 46g
Carbs: 93g
Fat: 28g
Five-spice Duck, Sesame Roast Potatoes & Veggies
A fusion of Asian flavours and the best British ingredients. You'll sizzle succulent British duck with five-spice, then dish up with crispy roast potatoes, carrots and corn, tossed in nutty sesame oil and sesame seeds. Delish.
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Cooking Instructions
Before you start
- Preheat the oven to 240C / fan 220C / gas mark 9
- Line a baking tray with parchment paper
- Pull out a medium frying pan, a measuring jug & a peeler or julienne peeler
Golden potatoes
- Dice the potatoes into 2cm cubes
- Place onto the lined baking tray and toss with the sesame seeds, half the sesame oil, half the five-spice and a pinch of salt
- Bake for 25-30 mins, until golden, turning halfway through
Meanwhile, sizzle the duck
- Heat the medium frying pan on medium-high heat
- Season the duck with half the remaining five-spice and a pinch of salt. Once the pan is hot, add the duck (skin-side down) and cook for 4 mins, until crispy. Flip and cook for 2 mins more
- Transfer to the potato tray (skin-side up) and bake for 20 mins, until cooked through. Leave to rest
Prep time
- Meanwhile, finely slice the garlic. Trim and halve the broccoli. Halve the baby corn lengthways
- Peel the carrot into ribbons, then slice the ribbons into long, thin strips (or use a julienne peeler or spiralizer if you have one)
Soften the veg
- Reheat the frying pan on medium-high heat. Once hot, add the garlic, veg and remaining five-spice, then cook for 2-3 mins, until softened
- Add the vinegar, remaining sesame oil and 50ml water (25ml for 1 person). Cook for 1-2 mins. Season with salt
Plate up
- Thinly slice the duck against the grain
- Serve the duck with the roasted potatoes and stir-fried veg
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