Jerk-spiced Duck Breast, Quinoa & Sweetcorn Plate
Jerk-spiced Duck Breast, Quinoa & Sweetcorn Plate brings Caribbean flavour to a plate that delivers 47g of protein for 614 kcal. A reliable weeknight dinner that reheats beautifully for meal prep.
Ingredients
- 150g Duck Breast
- 150g quinoa
- 80g spinach
- 80g sweetcorn
- 2 tsp jerk seasoning
- 80g pineapple
- 15g lime
- 15g spring onions
- fresh thyme
Method
-
1
Prep everything first: wash and trim the spinach and sweetcorn, then measure out the sauce ingredients.
-
2
Rinse the quinoa and simmer in 2 parts water for 15 minutes until the tails appear, then fluff.
-
3
Pan-roast the duck breast for 4 minutes per side, then rest for 5 minutes and slice thinly.
-
4
Rub the protein in jerk seasoning and lime juice. Griddle the pineapple slices for 2 minutes each side until charred, then dice into a quick salsa with spring onion.
-
5
Meanwhile, steam or stir-fry the spinach and sweetcorn for 3-5 minutes until just tender with a little bite.
-
6
Build the plate: quinoa first, then the veg and duck breast, spooning over any remaining sauce. Finish with the fresh thyme.
Tap ingredients and steps to tick them off as you cook.