Garlic Butter Duck Breast, Wholewheat Pasta & Cherry Tomatoes Plate
Big flavour, sensible numbers. This French plate pairs duck breast with wholewheat pasta for 49g protein and roughly 663 kcal.
Ingredients
- 150g Duck Breast
- 160g pasta
- 80g spinach
- 80g cherry tomatoes
- 10g butter
- 9g garlic
- 10g lemon juice
- chopped parsley
- chopped parsley
Method
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1
Prep everything first: wash and trim the spinach and cherry tomatoes, then measure out the sauce ingredients.
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2
Cook the wholewheat pasta in salted boiling water for 10-12 minutes until al dente; save a splash of pasta water.
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3
Pan-roast the duck breast for 4 minutes per side, then rest for 5 minutes and slice thinly.
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4
Melt the butter with the garlic over a gentle heat for 1 minute, then spoon the foaming garlic butter over the protein and finish with lemon.
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5
Meanwhile, steam or stir-fry the spinach and cherry tomatoes for 3-5 minutes until just tender with a little bite.
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6
Build the plate: wholewheat pasta first, then the veg and duck breast, spooning over any remaining sauce. Finish with the chopped parsley.
Tap ingredients and steps to tick them off as you cook.