Duck Steaks with Spiced Chickpeas & Sweet Potatoes
Nutrition per serving
Calories | 613 kcal |
Protein | 37.8 g |
Carbs | 53.6 g |
Fats | 27.7 g |
Saturated Fat | 4.4 g |
Monounsaturated Fat | 16.6 g |
Polyunsaturated Fat | 3.9 g |
Sugars | 7.6 g |
Fiber | 18 g |
Sodium | 868 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
- Preheat oven to 180 C (356 F).
- Take the duck out of the fridge half an hour before cooking time.
- Cut the sweet potato into 3cm pieces (leave the skin on).
- Peel and finely chop the garlic.
- Drain and rinse the chickpeas in a sieve.
- 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.
- 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.
- 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.
- 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.