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
-
160g quinoa
- 80g baby spinach
-
2 tsp curry powder
- 2 garlic clove
- 2 shallot
-
2 tsp lemongrass purée
-
200ml coconut milk
- 1 handful of fresh coriander
- 4 duck breasts
-
2 tsp tamarind paste
- 1 small butternut squash
None
Nutritional Information
Nutritional Information
| Typical values | per 100g | per portion |
|---|---|---|
| Energy | 105Kcal | 547Kcal |
| 440kJ | 2289kJ | |
| Fat | 4.8g | 25g |
| of which saturates | 2.2g | 11g |
| Carbohydrates | 8g | 43g |
| of which sugars | 1.3g | 6.7g |
| Protein | 7.8g | 40g |
| Salt | 0.09g | 0.47g |
| Fibre | 1.3g | 6.6g |
Malaysian-style Roast Duck with Quinoa, Butternut Squash & Lemongrass
Who said weeknight dinners have to be boring? Here, you'll roast tender British duck breast with vibrant squash and sweet shallots. Then pour a fragrant coconut Malaysian-inspired dressing all over. Fluffy quinoa soaks up all the flavour.
Cooking Instructions
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 large frying pan, a large baking dish, a sieve & a measuring jug
Prep & roast the veg
- Peel and cut the squash into 1cm thick slices, discarding the seeds. Peel and quarter the shallots lengthways
- Add the butternut squash and shallot to the large baking dish. Toss in 1 tbsp olive oil and season with salt and pepper. Roast for 10 mins
Make the sauce
- Meanwhile, finely chop or crush the garlic. Finely chop the coriander
- In the measuring jug, combine the garlic, coconut milk, tamarind paste, lemongrass puree, curry powder and 50ml water. Season with a pinch of salt
Time for duck
- After 10 mins in the oven, pour the sauce over the squash in the baking dish. Return to the oven for a further 20-25 mins, until the veg is soft
- Heat the large frying pan on medium-high heat. Season the duck with salt. Once the pan is hot, add the duck and cook skin-side down, for 4 mins, until golden. Flip and cook for 2 mins. Transfer to the lined baking tray, skin-side up, and bake for 21 mins, until cooked through
Cook the quinoa
- Bring the large saucepan filled with salted hot water to a boil. Once boiling, add the quinoa and boil for 13-14 mins, then drain
- Rinse the spinach. In the final 3-4 mins, stir the spinach into the squash and return to the oven for the remaining time, until wilted
Plate up
- Once cooked, leave the duck to rest, then slice against the grain
- Serve the quinoa into bowls. Top with the roast veg and sliced duck. Spoon over the sauce from the baking dish, then sprinkle with the coriander to finish
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