1 Servings 23 min Cook
3 Spear (1/2" base) Asparagus
3 Spear (about 5" long) Broccoli
1 0 Tsp Coconut Oil
5 Oz Duck Breast
1 Tbsp Ginger
2 Tsp Soy Sauce
1 Tsp Sesame Oil
1 Tbsp Quinoa
1 Medium (4-1/8" long) Scallions
1/4 Cucumber (8-1/4") Cucumbe
Prepare quinoa as per package directions.
Take each asparagus spear in turn and bend it gently until it snaps; it will naturally snap at the point where it becomes tender.
Discard the bottom of the spear.
Bring a large saucepan of water to the boil, then drop in the asparagus and the broccoli and simmer for 1½ minutes.
Drain in a sieve or colander, then rinse under cold running water.
Melt the coconut oil in a frying pan over a high heat.
Add the chopped duck and stir-fry for 30 seconds, then add the ginger and stir-fry for a further minute, by which time the duck should be cooked through.
Remove the pan from the heat and stir through the soy sauce and sesame oil.
Place the cooked vegetables in a bowl, then add the quinoa and the duck, along with all its juices.
Mix the whole lot together before transferring to a plate and topping with the spring onion and cucumber.