Duck, green beans and walnuts
Serves 1 | prep 10 mins | total time
- 1 tbsp olive oil
- 240g skinless duck breast fillet, sliced into 2cm thick strips
- 100g green beans, trimmed
- 1 tbsp walnut oil
- 40g walnuts
- 2 tbsp sundried tomatoes, chopped
The recipe can be made ahead and eaten cold the next day.
- Bring a large saucepan of water to the boil.
- Heat the olive oil in a frying pan over a medium to high heat. Season the duck breast with salt and pepper. When the oil is hot, add the duck and fry, stirring occasionally, for about 3 minutes or until the duck is cooked through and lightly golden in places.
- Meanwhile, drop the beans into the boiling water and simmer for 1 minute. Drain in a sieve or colander, then rinse under cold running water. Tip the beans into a bowl and add the walnut oil, walnuts and sundried tomatoes. Season generously with salt and pepper, then toss everything together.
- Arrange the beans, walnuts and sundried tomatoes on a plate; top with the duck.
The Body Coach Supermarket Dash
Although this feels like a high-end bistro dish, it's ready in minutes. And as it's just as tasty eaten at room temperature, it works very well as a packed lunch, too.