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Duck, with Parma Ham wrapped Pineapple and Asparagus

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Ingredients

Adjust Servings:
2 Duck breasts
Rice Noodles - put in boiling water for 10 minutes and drained
20 Cherry Tomatoes
2 tblsp Coconut Aminos
0.5 Fresh pineapple - peeled and cut into 1cm thick slices
100g Asparagus tips
4 slices Parma Ham

Duck, with Parma Ham wrapped Pineapple and Asparagus

Features:

    Ingredients

    Directions

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    Steps

    1
    Done

    Heat up a pan.

    2
    Done

    On each slice of pineapple put a piece of asparagus and wrap the Parma ham to keep them together. Put on an oven tray. Season. Put in the oven for 15 minutes.

    3
    Done

    Season the duck.
    Put in the pan skin side down.
    Cook until golden brown.
    Turnover and seal all the flesh side. Rinse the pan and put back on the heat.
    Put in the oven for 10 minutes (pink – cook for longer if you do not like it bloody! )
    Wipe out the pan and put back on the heat.

    4
    Done

    Put the tomatoes in the pan until they soften – squash them, add the aminos and reduce a littler. Season and add the rice noodles.

    RdC

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    Pistachio, Orange and Tofu Salad
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