eCook Meal
Duck Breast & Yoghurt Slaw
with roasted carrot wedges & fresh mint
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!
Serving guide
Choose your portion size.
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!
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R141.55
for 4 servings · R35.39 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Apple Cider Vinegar needs 40 mlApple Cider Vinegar 250 ml 250 ml at R41.99 · 16% of packR6.72
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Low Fat Plain Yoghurt needs 170 mlAyrshire Low Fat Strawberry & Litchi Flavoured Drinking Yoghurt 300 ml 300 ml at R19.99 · 57% of packR11.33
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Carrot needs 480 gBulk Large Carrots 3 kg 3 kg at R45.00 · 16% of packR7.20
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Cabbage needs 400 gKuhne Prepared Red Cabbage 680 g 680 g at R72.99 · 59% of packR42.94
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Fresh Mint needs 15 gFresh Mint 20 g 20 g at R14.99 · 75% of packR11.24
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Free-range Duck Breasts needs 4Free Range Duck Breast Mini Fillets 200 g R44.99 · whole pack (size can't be divided)R44.99
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Cucumber needs 200 gMini Cucumbers 350 g 350 g at R29.99 · 57% of packR17.14
Not in the Woolies basket — source these elsewhere:
- NOMU Coffee Rub
- Seed & Cranberry Mix
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
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, Duck Breast, Fresh Mint, NOMU Coffee Rub, Seed & Cranberry Mix, Yoghurt
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. 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. 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, Duck Breast, Fresh Mint, NOMU Coffee Rub, Seed & Cranberry Mix, Yoghurt
How many calories does Duck Breast & Yoghurt Slaw have?
452 calories
How much fat content does Duck Breast & Yoghurt Slaw have?
grams