Asian Duck Salad
Nutrition per serving
| Calories | 1,036 kcal |
| Protein | 94.7 g |
| Carbs | 76.9 g |
| Fats | 43.1 g |
| Saturated Fat | 18.3 g |
| Monounsaturated Fat | 9.6 g |
| Polyunsaturated Fat | 7.9 g |
| Sugars | 13 g |
| Fiber | 20.7 g |
| Sodium | 1,051 mg |
Ingredients
| Asparagus | |
| Broccoli | |
| Coconut Oil | |
| Wild Duck Breast | |
| Ginger | |
| Soy Sauce made from soy and wheat (shoyu), low sodium | |
| Sesame Oil | |
| Green Onions/Spring Onions or Scallions (including tops and bulb) | |
| cucumber, peeled | |
| Plum Sauce (Gluten-Free) | |
| Quinoa |
1. Slice duck breast into 1cm thick strips, finely chop the ginger. Finely slice the spring onion, and slice the cucumber into thin batons. Cut bigger broccoli stalks in half lengthways. Gently snap each asparagus spear. Throw away the bottom of the spear.
2. Bring a large saucepan of water to the boil and add the asparagus and the broccoli and simmer for 90 seconds. Drain then rinse under cold running water.
3. Prepare quinoa according to packet instructions.
4. Melt the coconut oil in a frying pan over a high heat. Add the duck and stir-fry.
5. After half a minute add the ginger and stir-fry for a further minute. Make sure the duck is cooked through. Remove the pan from the heat and stir through the plum sauce, soy sauce and sesame oil.
6. Place the cooked vegetables in a bowl, then add the quinoa and the duck with it's juices.
7. Mix together before placing on a plate.
8. Top with the spring onion and cucumber as required.