The protein cooking time listed in this recipe has been updated.
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Check out the latest recommended times in our Cooking Guidelines.
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
- 2 tsp tamarind paste (tamarind paste, spirit vinegar, water, salt)
- 40g baby spinach
- 2 shallot
- 4 garlic clove
- 1 small butternut squash (use half)
- 2 tbsp desiccated coconut
- 1 handful of fresh coriander
- 200ml coconut milk (Coconut, Water)
- 1 tbsp curry powder (Turmeric, coriander, onion, garlic, fenugreek, fennel, chilli powder, black pepper, salt)
- 80g quinoa (quinoa (100%))
- 2 duck breasts
- 2 tsp lemongrass purée (lemongrass, water, acidity regulator: citric acid, cornflour)
Nutritional Information
Calories: 726
Protein: 43g
Carbs: 50g
Fat: 41g
Ingredients
- 80g quinoa (use half) (quinoa (100%))
- 1 small butternut squash (use a quarter)
- 2 shallot
- 1 tbsp curry powder (use half) (Turmeric, coriander, onion, garlic, fenugreek, fennel, chilli powder, black pepper, salt)
- 2 tbsp desiccated coconut (use half)
- 200ml coconut milk (use half) (Coconut, Water)
- 4 garlic clove
- 1 duck breast
- 2 tsp tamarind paste (use half) (tamarind paste, spirit vinegar, water, salt)
- 1 handful of fresh coriander (use half)
- 2 tsp lemongrass purée (use half) (lemongrass, water, acidity regulator: citric acid, cornflour)
- 40g baby spinach
Nutritional Information
Calories: 757
Protein: 46g
Carbs: 54g
Fat: 42g
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
- Bring a large saucepan filled with salted water to a boil
- Pull out a large baking dish, a peeler, a sieve & a small mixing bowl
Cook the quinoa
- Add the quinoa and boil for 13-14 mins
- Rinse the spinach
- In the final 30 secs, add the spinach then drain
Prep the veg
- Cut the squash and into 1cm 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 Malaysian dressing
- Finely chop or crush the garlic
- Finely chop the coriander
- Add 50ml of water, the garlic, coconut milk, tamarind paste, curry powder and lemongrass puree to the small mixing bowl. Mix well
Make the tray
- After 10 mins of the veg roasting, add the duck on top of the veg and cover with the remaining curry powder
- Pour the dressing into the dish
- Return to the oven for the final 25 mins, until the duck is cooked and the veg is soft and golden
Plate up
- Slice the duck breast against the grain
- Spoon the spinach quinoa into bowls. Top with the roast veg and sliced duck
- Sprinkle over the chopped coriander and desiccated coconut, and drizzle over the sauce from the dish
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