Preparation time is 20minutes
Cook time is 15minutes
Total time is 35minutes
Serve is for 6 people
Estimated cost per serve is 10.77 dollar
Difficulty level: 2 out of 4
9 Ingredients
Number of servings
6
Dressing
- 2 clementines, juice only
- 1tablespoons white wine vinegar
- 4tablespoons olive oil
- 1 pinch salt
- 3 duck breasts, each about 225 g
- 300grams green beans, trimmed
- 3 clementines, peeled and segmented
- 200grams spinach
- 1 pinch pepper
Nutrition per serving
1410kJ / 338Cal
1410 Kilojoules or 338 Calories
16% of daily energy intake*
Protein
16.8grams
Fat
51.8grams
Carbs
6.9grams
Sugars
5.5grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Method
Step 1 of 4
Put the duck breasts, skin side down, in a cold ovenproof dish and cook over a medium heat for 6 minutes or until the skin has turned crisp and brown. Turn them over and cook for a further 2 minutes. Transfer the duck to a preheated oven, 180°C and cook for 5 minutes until cooked through. Remove the duck breasts from the oven, cover with foil and leave to rest.
Step 2 of 4
Meanwhile, blanch the green beans in lightly salted boiling water for 2 minutes until cooked but still firm and bright green. Drain and refresh in cold water. Transfer the beans to a large salad bowl with the clementine segments.
Step 3 of 4
Make the dressing by whisking together the clementine juice, vinegar and oil in a small bowl. Season to taste with salt and pepper.
Step 4 of 4
Add the tatsoi or spinach to the beans and clementines, drizzle over the dressing and combine well. Slice the duck meat, combine it with the salad and serve immediately.
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