Greek-style Duck Breast with Gluten-free Pasta, Green Beans & Cucumber
Ready in about 27 minutes, this punchy duck breast and gluten-free pasta dish is built for maintenance — 665 kcal and 45g protein.
Ingredients
- 150g Duck Breast
- 160g gluten-free pasta
- 80g green beans
- 80g cucumber
- 50g tzatziki
- 10g lemon juice
- 30g red onion
- 1 tsp dried oregano & smoked paprika
- 40g cucumber
Method
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1
Prep everything first: wash and trim the green beans and cucumber, then measure out the sauce ingredients.
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2
Cook the gluten-free pasta for 8-10 minutes, stirring often, and rinse briefly to stop it sticking.
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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
Rub the protein with oregano, paprika and lemon. Spoon over cool tzatziki and scatter with the sliced red onion when serving.
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5
Meanwhile, steam or stir-fry the green beans and cucumber for 3-5 minutes until just tender with a little bite.
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6
Build the plate: gluten-free pasta first, then the veg and duck breast, spooning over any remaining sauce. Finish with the cucumber.
Tap ingredients and steps to tick them off as you cook.