If you’re looking for another protein packed meal a little bit different from the norm, give this beauty a go. Rich in flavour and totally delicious.
We recently cooked this for Sunday dinner in the Maguire house with four sets up thumbs up. It was very easy to prepare, though to accommodate what was in the pantry we opted for noodles instead of quinoa.
Quick and easy, I still had my morning and my afternoon free, with a healthy and nutritious meal as well.
- 5 spears of asparagus
- 4 pieces of broccolini (tender stem broccoli)
- 1/2 tablespoon coconut oil
- 250g of duck breast sliced into 1cm thick strips
- 2cm of ginger finely chopped
- 1 tablespoon light soy sauce
- 2 teaspoons of sesame oil
- 2 tablespoons ready cooked quinoa
- 1 spring onion finely sliced
- 1/4 cucumber, sliced into thin batons
- Take each asparagus spear in turn and bend it gently until it snaps. It will naturally snap at the point where it becomes tender. Discard the bottom of the spear.
- Bring a large saucepan of water to the boil, then drop in the asparagus and the broccolini and simmer for 1 1/2 minutes. Drain in a sieve or colander, then rinse under cold running water.
- Melt the coconut oil in a frying pan over high heat, Add the duck and stir-fry for 30 seconds, then add the ginger and stir-fry for a further minute, by which time the duck should be cooked through. Remove the pan from the heat and stir through the soy sauce and sesame oil.
- Placed to cooked vegetables in a bowl, then add the quinoa and the duck, along with all its juices. Mix the whole lot together before transferring to a plate. Top with the spring onion and cucumber.
Our quality, locally sourced Signature Duck Breasts are ideal for this recipe.