Tikka Duck Breast with Basmati Rice, Peas & Cauliflower
Ready in about 30 minutes, this hearty duck breast and basmati rice dish is built for fat-loss phases — 655 kcal and 51g protein.
Ingredients
- 150g Duck Breast
- 120g basmati rice
- 80g peas
- 80g cauliflower
- 25g curry paste
- 60g greek yoghurt
- 10g lemon juice
- fresh coriander & a pinch of garam masala
Method
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1
Prep everything first: wash and trim the peas and cauliflower, then measure out the sauce ingredients.
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2
Rinse the basmati rice, then simmer in 2 parts water for 10-12 minutes, cover and steam off the heat for 5 minutes.
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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
Combine the tikka paste, yoghurt and lemon juice. Coat the protein and leave for at least 10 minutes (or overnight) before cooking.
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5
Meanwhile, steam or stir-fry the peas and cauliflower for 3-5 minutes until just tender with a little bite.
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6
Build the plate: basmati rice first, then the veg and duck breast, spooning over any remaining sauce. Finish with the fresh coriander & a pinch of garam masala.
Tap ingredients and steps to tick them off as you cook.