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Malaysian-style Roast Duck with Coconut, Lemongrass & Squash
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.
High protein
7 plants
Serving size
Ingredients
- 1 small butternut squash
- 160g quinoa (quinoa (100%))
- 2 tsp tamarind paste (tamarind paste, spirit vinegar, water, salt)
- 4 duck breasts
- 1 handful of fresh coriander
- 200ml coconut milk (Coconut, Water)
- 2 tsp lemongrass purée (lemongrass, water, acidity regulator: citric acid, cornflour)
- 2 shallot
- 2 garlic clove
- 2 tsp curry powder (Turmeric, coriander, onion, garlic, fenugreek, fennel, chilli powder, black pepper, salt)
- 80g baby spinach
Nutritional Information
Calories: 541
Protein: 41g
Carbs: 42g
Fat: 25g
Malaysian-style Roast Duck with Coconut, Lemongrass & Squash
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.
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Cooking Instructions
Before you start
- Preheat the oven to 230C / fan 210C / gas 8
- Fill a large saucepan with salted hot water
- Line a baking tray with parchment paper
- Pull out a large frying pan sieve, a peeler, a large baking dish & a small mixing bowl
Prep & roast the veg
- Cut the squash and into 1cm thick slices, discarding the seeds
- Peel and quarter the shallots lengthways
- Place the butternut squash and shallots into the large baking dish
- Toss in 1 tbsp oil and season with salt and pepper then roast for 10 mins
Make the dressing
- Finely chop or crush the garlic. Finely chop the coriander
- In a small mixing bowl, combine 50ml water, the garlic, coconut milk, tamarind paste, half the curry powder and lemongrass puree
Cook the duck
- After 10 mins in the oven, pour the dressing into the dish. Return to the over for a final 25 mins
- 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 4-5 mins, until crispy. Flip and cook for 1-2 mins. Transfer to the lined baking tray, skin-side up, and bake for 8-10 mins, until cooked through.
Cook the quinoa
- Bring the large saucepan filled with salted hot water to a boil
- Add the quinoa and boil for 13-14 mins
- Rinse the spinach. In the last 30 secs of cooking, add the spinach to the quinoa, then drain
Plate up
- Once cooked, removed the duck to rest, then slice against the grain
- Spoon the spinach quinoa into bowls. Top with the roast veg and sliced duck
- Sprinkle over the chopped coriander and drizzle over the sauce from the dish
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