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
- 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 Ground, Coriander Ground, Onion Powder, Garlic Powder, Ground Fenugreek, Fennel Seed, Chilli Powder, Pepper Black Ground, Salt)
- 80g baby spinach
Allergens
None
Nutritional Information
Nutritional Information
| Typical values | per 100g | per portion |
|---|---|---|
| Energy | 120Kcal | 541Kcal |
| 502kJ | 2266kJ | |
| Fat | 5.5g | 25g |
| of which saturates | 2.5g | 11g |
| Carbohydrates | 9g | 42g |
| of which sugars | 2.0g | 8.9g |
| Protein | 9.0g | 41g |
| Salt | 0.12g | 0.55g |
| Fibre | 1.6g | 7.2g |
High protein
7 plants
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.
Cooking Instructions
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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