toodle.

Pan Roasted Duck with Ginger Chutney, Asparagus and Tenderstem Broccoli

Succulent duck breasts roasted in a pan, served with a tangy ginger chutney, charred asparagus, and tenderstem broccoli.

DuckMain CourseHigh ProteinGingerRoast
Estimated Nutrition
Calories
637.2
kcal / serving
2548.8 kcal total
Carbs
36.4g
per serving
145.6 g total
Fat
42.1g
per serving
168.2 g total
Protein
28.1g
per serving
112.4 g total
Cook Time
25
minutes
Serves
4
people
Dietary
Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients
100
g
Palm Sugar
CondimentsSauces
100
g
Tamarind Paste
Meat
4
piece
Duck Breast
Trimmed and scored
NutsSeeds
1
tsp
Cumin Seeds
2
tsp
Sesame Seeds
1
pinch
Salt
To taste
1
tsp
Red Chilli Powder
1
pinch
Asafoetida
0.5
tsp
Mustard Seeds
6
leaves
Curry Leaves
1
pinch
Black Pepper
Freshly ground to taste
2
tbsp
Coriander Cress
OilsFats
37
ml
Rapeseed Oil
Divided use
30
ml
Olive Oil
Vegetables
200
g
Ginger
Thinly sliced root
1
piece
Green Chilli
Sliced open
1
piece
Red Chilli
Dried
12
piece
Asparagus
Spears trimmed
12
piece
Tenderstem Broccoli
Spears

Method

1
2
3
4
5
6
7
8
9
10
11
12
13
14