Duck & pumpkin laksa

Serves - 4

Warming spices, sweet pumpkin and coconut milk make this a deliciously warming, comforting and indulgent dish.

Duck is a rich source of B vitamins, selenium and healthy essential omega-3 fatty acids. It's a wonderful protein choice for autumn and winter.

We are adding another fabulous autumn ingredient - pumpkin. Pumpkin and squash are packed with antioxidant beta carotene, which converts to vitamin A and is great for eye health, heart health and healthy skin and hair.

Nutrition per serving

Fat: 35 g

Carbs: 35 g / Fibre: 12 g (Net Carbs: 23 g)

Protein: 26 g

Ingredients

• 2 duck breasts

• 1 t Chinese five spice

• 1 T coconut oil

• thumb of fresh ginger

• 1 red onion

• 2 celery stalks

• 100 g mushrooms

• 600g pumpkin, butternut or onion squash

• 200g fine green beans

• 120 g bamboo shoots

• 2 courgettes

• 2 T (50 g) Thai red curry paste

• 2 T fish sauce (optional)

• 400 ml coconut milk

• 20 g Thai basil or coriander (chopped)

• 2 t chilli flakes

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Method

1. Preheat the oven to 180ºC / 350 F.

2. If using butternut, remove skin with a vegetable peeler. For softer squash or pumpkin you can leave the skin on. Chop pumpkin into cubes.

3. Rub pumpkin with coconut oil and spread out on a baking tray and roast for 40-60 mins.

4. Remove duck breasts from fridge and allow to come to room temperature.

5. Pat dry with kitchen paper, score fat layer with a knife and rub with Chinese 5 spice.

6. Heat coconut oil in a large pan.

7. Chop onions, celery stalks and mushrooms and fry till coloured.

8. Remove skin from ginger with a spoon and chop into matchsticks. Add to the pan.

9. Add red Thai curry paste and cook for 5 mins.

10. Add coconut milk, fish sauce, green beans, bean sprouts and cook for 10-15 mins.

11. Spiralise courgette and add to the pan to wilt. Adding a lid will help this along.

12. Add roast pumpkin and holy basil to the pot.

13. Heat a dry skillet and add the duck breasts skin side down. Cook for 5 mins, so the fat becomes golden brown.

14. Transfer duck breasts to a roasting tray skin side up and roast for 15 mins.

15. Allow to rest on a chopping board for 5-10 mins, before slicing.

16. Serve pumpkin laksa in deep bowls.

17. Add sliced duck breast and a sprinkle of chilli flakes and serve.