What are the main ingredients in Duck Breast & Yoghurt Slaw?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Sugar/Sweetener/Honey, Paper Towel, Milk (optional)

What is the nutritional information of Duck Breast & Yoghurt Slaw?

Calories: 452, Carbs: 26 grams, Fat: grams, Protein: 27.7 grams, Sugar: 12.2 grams, Salt: 619 grams

How do I prepare Duck Breast & Yoghurt Slaw?

MOTHER-IN-SLAW: When the carrots have 10 minutes remaining, place the yoghurt in a salad bowl and combine with 2 tsp of a sweetener of choice until dissolved. Mix in ¾ of the sliced mint and add the apple cider vinegar (to taste). Loosen with milk or water in 5ml increments until drizzling consistency, then toss through the sliced cabbage and cucumber half-moons until coated. Season and set aside for serving. GOLDEN CARROTS: Preheat the oven to 200°C. Spread out the carrot wedges on a roasting tray. Coat in oil, the NOMU rub and seasoning. Roast in the hot oven until cooked through and crisping up, 30-35 minutes, shifting halfway. GRAB A PLATE!: Serve up the golden roasted carrots alongside the light slaw. Side with the juicy duck slices. Garnish the slaw with the seed & cranberry mix and sprinkle the remaining sliced mint over the top. Simply delish, Chef! SEAR THE DUCK: Pat the duck dry with some paper towel. Place the duck breasts in a cold pan skin-side down without oil (the duck breasts will render their own fat). Place over a medium heat and let the duck fat render while the pan heats up. Fry until the skin is crispy, 5-8 minutes. Turn up the heat to medium-high and drain the excess duck fat. Flip the duck breasts, and cook for 2-4 minutes on the other side (this time frame will yield a medium-rare result). Remove from the pan on completion and allow to rest for 3 minutes before slicing. Season well.

What should be prepared from my kitchen to make Duck Breast & Yoghurt Slaw?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Sugar/Sweetener/Honey, Paper Towel, Milk (optional)

Duck Breast & Yoghurt Slaw

Give your taste buds what they deserve! This succulent duck and sweet roasted carrot combo is amazing enough on its own, but add a mayo-free slaw tossed with light yoghurt and apple cider vinegar, and you have yourself one insanely delicious dish!

Duck Breast & Yoghurt Slaw

with roasted carrot wedges & fresh mint

Hands on Time: 15 - 30 minutes

Overall Time: 40 - 55 minutes

Download the Recipe for 2

Ingredients:

Apple Cider Vinegar
Cabbage
Carrot
Cucumber
Free-range Duck Breast
Free-range Duck Breasts
Fresh Mint
Low Fat Plain Yoghurt
NOMU Coffee Rub
Seed & Cranberry Mix

From your kitchen:

Oil (cooking, olive or coconut)
Salt & Pepper
Water
Sugar/Sweetener/Honey
Paper Towel
Milk (optional)

Serves 1

GOLDEN CARROTS
Preheat the oven to 200°C. Spread out the carrot wedges on a roasting tray. Coat in oil, the NOMU rub and seasoning. Roast in the hot oven until cooked through and crisping up, 30-35 minutes, shifting halfway.
MOTHER-IN-SLAW
When the carrots have 10 minutes remaining, place the yoghurt in a salad bowl and combine with 1 tsp of a sweetener of choice until dissolved. Mix in ¾ of the sliced mint and add the apple cider vinegar (to taste). Loosen with milk or water in 5ml increments until drizzling consistency, then toss through the sliced cabbage and cucumber half-moons until coated. Season and set aside for serving.
SEAR THE DUCK
Pat the duck dry with some paper towel. Place the duck breast in a cold pan skin-side down without oil (the duck breast will render its own fat). Place over a medium heat and let the duck fat render while the pan heats up. Fry until the skin is crispy, 5-8 minutes. Turn up the heat to medium-high and drain the excess duck fat. Flip the duck breast, and cook for 2-4 minutes on the other side (this time frame will yield a medium-rare result). Remove from the pan on completion and allow to rest for 3 minutes before slicing. Season well.
GRAB A PLATE!
Serve up the golden roasted carrots alongside the light slaw. Side with the juicy duck slices. Garnish the slaw with the seed & cranberry mix and sprinkle the remaining sliced mint over the top. Simply delish, Chef!

Carrot - 120g
NOMU Coffee Rub - 5ml
Low Fat Plain Yoghurt - 40ml
Fresh Mint - 4g
Apple Cider Vinegar - 10ml
Cabbage - 100g
Cucumber - 50g
Free-range Duck Breast - 1
Seed & Cranberry Mix - 10g

Download the Recipe

Serves 2

GOLDEN CARROTS
Preheat the oven to 200°C. Spread out the carrot wedges on a roasting tray. Coat in oil, the NOMU rub and seasoning. Roast in the hot oven until cooked through and crisping up, 30-35 minutes, shifting halfway.
MOTHER-IN-SLAW
When the carrots have 10 minutes remaining, place the yoghurt in a salad bowl and combine with 2 tsp of a sweetener of choice until dissolved. Mix in ¾ of the sliced mint and add the apple cider vinegar (to taste). Loosen with milk or water in 5ml increments until drizzling consistency, then toss through the sliced cabbage and cucumber half-moons until coated. Season and set aside for serving.
SEAR THE DUCK
Pat the duck dry with some paper towel. Place the duck breasts in a cold pan skin-side down without oil (the duck breasts will render their own fat). Place over a medium heat and let the duck fat render while the pan heats up. Fry until the skin is crispy, 5-8 minutes. Turn up the heat to medium-high and drain the excess duck fat. Flip the duck breasts, and cook for 2-4 minutes on the other side (this time frame will yield a medium-rare result). Remove from the pan on completion and allow to rest for 3 minutes before slicing. Season well.
GRAB A PLATE!
Serve up the golden roasted carrots alongside the light slaw. Side with the juicy duck slices. Garnish the slaw with the seed & cranberry mix and sprinkle the remaining sliced mint over the top. Simply delish, Chef!

Carrot - 240g
NOMU Coffee Rub - 10ml
Low Fat Plain Yoghurt - 80ml
Fresh Mint - 8g
Apple Cider Vinegar - 20ml
Cabbage - 200g
Cucumber - 100g
Free-range Duck Breasts - 2
Seed & Cranberry Mix - 20g

Download the Recipe

Serves 3

GOLDEN CARROTS
Preheat the oven to 200°C. Spread out the carrot wedges on a roasting tray. Coat in oil, the NOMU rub and seasoning. Roast in the hot oven until cooked through and crisping up, 35-40 minutes, shifting halfway.
MOTHER-IN-SLAW
When the carrots have 10 minutes remaining, place the yoghurt in a salad bowl and combine with 1 tbsp of a sweetener of choice until dissolved. Mix in ¾ of the sliced mint and add the apple cider vinegar (to taste). Loosen with milk or water in 5ml increments until drizzling consistency, then toss through the sliced cabbage and cucumber half-moons until coated. Season and set aside for serving.
SEAR THE DUCK
Pat the duck dry with some paper towel. Place the duck breasts in a cold pan skin-side down without oil (the duck breasts will render their own fat). Place over a medium heat and let the duck fat render while the pan heats up. Fry until the skin is crispy, 5-8 minutes. Turn up the heat to medium-high and drain the excess duck fat. Flip the duck breasts, and cook for 2-4 minutes on the other side (this time frame will yield a medium-rare result). Remove from the pan on completion and allow to rest for 3 minutes before slicing. Season well.
GRAB A PLATE!
Serve up the golden roasted carrots alongside the light slaw. Side with the juicy duck slices. Garnish the slaw with the seed & cranberry mix and sprinkle the remaining sliced mint over the top. Simply delish, Chef!

Carrot - 360g
NOMU Coffee Rub - 15ml
Low Fat Plain Yoghurt - 125ml
Fresh Mint - 12g
Apple Cider Vinegar - 30ml
Cabbage - 300g
Cucumber - 150g
Free-range Duck Breasts - 3
Seed & Cranberry Mix - 30g

Download the Recipe

Serves 4

GOLDEN CARROTS
Preheat the oven to 200°C. Spread out the carrot wedges on a roasting tray. Coat in oil, the NOMU rub and seasoning. Roast in the hot oven until cooked through and crisping up, 35-40 minutes, shifting halfway.
MOTHER-IN-SLAW
When the carrots have 10 minutes remaining, place the yoghurt in a salad bowl and combine with 1½ tbsp of a sweetener of choice until dissolved. Mix in ¾ of the sliced mint and add the apple cider vinegar (to taste). Loosen with milk or water in 5ml increments until drizzling consistency, then toss through the sliced cabbage and cucumber half-moons until coated. Season and set aside for serving.
SEAR THE DUCK
Pat the duck dry with some paper towel. Place the duck breasts in a cold pan skin-side down without oil (the duck breasts will render their own fat). Place over a medium heat and let the duck fat render while the pan heats up. Fry until the skin is crispy, 5-8 minutes. Turn up the heat to medium-high and drain the excess duck fat. Flip the duck breasts, and cook for 2-4 minutes on the other side (this time frame will yield a medium-rare result). Remove from the pan on completion and allow to rest for 3 minutes before slicing. Season well.
GRAB A PLATE!
Serve up the golden roasted carrots alongside the light slaw. Side with the juicy duck slices. Garnish the slaw with the seed & cranberry mix and sprinkle the remaining sliced mint over the top. Simply delish, Chef!