Duck Steaks with Spiced Chickpeas & Sweet Potatoes

Nutrition per serving

Calories613 kcal
Protein37.8 g
Carbs53.6 g
Fats27.7 g
Saturated Fat4.4 g
Monounsaturated Fat16.6 g
Polyunsaturated Fat3.9 g
Sugars7.6 g
Fiber18 g
Sodium868 mg

Ingredients

Sweet Potato
Garlic
Chickpeas (garbanzo beans, bengal gram), canned, rinsed in tap water, drained
Baby Spinach
Olive Oil
Duck Breast
Ras el hanout
Preparations
  1. Preheat oven to 180 C (356 F).
  2. Take the duck out of the fridge half an hour before cooking time.
  3. Cut the sweet potato into 3cm pieces (leave the skin on).
  4. Peel and finely chop the garlic.
  5. Drain and rinse the chickpeas in a sieve.
  Cooking Instructions
  1. Place the chickpeas in a bowl with a tablespoon of olive oil, the ras-el-hanout spice, chopped garlic and a large pinch of salt and pepper. Stir well to coat.
  2. Place the chickpeas and sweet potatoes on a baking tray, stir to mix and place in the oven to bake for about 20 - 25 minutes until chickpeas are golden and sweet potatoes tender.
  3. 12 minutes toward the end of cooking the chickpeas/sweet potatoes, start preparing the duck by seasoning with a pinch of salt and pepper. Heat half a tablespoon of oil in a frying pan over medium heat, add the duck and cook for about 2-3 minutes each side until desired taste. Remove and set aside for 5 minutes. Slice into 2cm slices before serving.
  4. Remove the chickpea/sweet potatoes from the oven and serve in a bowl with the sliced duck on top and the baby spinach raw on the side.