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
Duck Breast & Yoghurt Slaw
with roasted carrot wedges & fresh mint
Hands on Time: 15 - 30 minutes
Overall Time: 40 - 55 minutes
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)
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!
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!
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!
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!
Frequently Asked Questions
What is the preparation time for Duck Breast & Yoghurt Slaw?
The preparation time for Duck Breast & Yoghurt Slaw with roasted carrot wedges & fresh mint is between 15 and 30 minutes.
What is the total time required to make Duck Breast & Yoghurt Slaw with roasted carrot wedges & fresh mint?
The total time required to make Duck Breast & Yoghurt Slaw with roasted carrot wedges & fresh mint is between 40 and 55 minutes.
How many servings does Duck Breast & Yoghurt Slaw provide?
4 servings
What are the main ingredients in Duck Breast & Yoghurt Slaw?
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
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?
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
How many calories does Duck Breast & Yoghurt Slaw have?
452 calories
How much fat content does Duck Breast & Yoghurt Slaw have?
grams
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