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Duck Steaks

Duck Steaks

with Spiced Chickpeas, Sweet Potatoes & Lemony Yoghurt

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Ras-el-Hanout is a delicious spice used across the Middle East and North Africa. The name means “head of the shop” in Arabic, and basically refers to a mixture of the best spices a seller has to offer. In this recipe we’ve used our lovely friends at Seasoned Pioneers’ blend, to give our chickpeas and sweet potatoes a bit of a kick!

Tags:Not Suitable for CoeliacsSpicy
Allergens:Milk

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites.

Preparation Time35 minutes
Difficulty levelMedium
Ingredients

serving 2 people

Ingredientsarrow down iconarrow down icon

serving 2 people

2 unit(s)

Duck Breast

1 unit(s)

Sweet Potato

1 unit(s)

Garlic Clove

1 tin(s)

Chickpeas

½ tbsp

Ras-el-Hanout

2 unit(s)

Baby Spinach

4 tbsp

Natural Yoghurt

(ContainsMilk)

½ unit(s)

Lemon

1 tbsp

Tomato Puree

Nutritional information/ per serving
Nutritional informationarrow down iconarrow down icon
/ per serving
Energy (kJ)1836.776 kJ
Energy (kcal)439 kcal
Fat8.0 g
of which saturates2.0 g
Carbohydrate74 g
of which sugars0.0 g
Protein28 g
Salt0.0 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensils
Utensilsarrow down iconarrow down icon
Knife
Bowl
Baking Tray
Frying Pan
Plate
Instructionsarrow up iconarrow up icon
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1

Pre-heat your oven to 180 degrees and get your duck out of the fridge so it comes up to room temperature. Chop your sweet potato into 3cm pieces (no need to peel!). Peel and finely chop your garlic and drain and rinse your chickpeas in a sieve.

2

Put your chickpeas in a bowl with 2 tbsp olive oil, your ras-el-hanout, your chopped garlic, ¼ tsp salt and a good grind of pepper and give it all a good stir so the chickpeas have a good coating.

3

Pop your sweet potatoes and your chickpeas on a baking tray, give them a mix and put them in the oven for 30 mins until the sweet potatoes are tender and the chickpeas are golden. 5 mins before the end of cooking, add your spinach to the roasting tin, sprinkle 1 tbsp water over and cover with tin foil (if you have any). Pop it back in the oven for 5 mins.

4

In the meantime, put your yoghurt in a bowl with the juice of half your lemon and mix. Put aside for later on.

5

About 12 mins before your sweet potatoes and chickpeas are cooked, season your duck steaks with ¼ tsp salt and a good grind of pepper. Put your frying pan on a medium heat and add 1 tbsp of oil. Pop your duck steaks in the pan and cook for 3 mins on each side. Tip: We Like our duck a little pink but if you like it a little more well done leave it in for 1 or 2 mins more on each side.

6

Take the duck steaks off the heat, put them on your board and let them rest for 5 mins. While the duck is resting put your tomato purée in a bowl with 3 tbsp water and 1 tbsp of your yoghurt/lemon mixture and give it a good stir.

7

When the sweet potatoes, chickpeas and spinach are ready, take your baking tray out of the oven, pour your tomato mixture over the top and stir until everything is nicely combined. Your duck should be well rested by now, slice it into 2cm slices and serve it on top of your chickpea/sweet potato/spinach mixture with your remaining lemony yoghurt drizzled over the top. Enjoy!