Try this amazing Duck Rendang recipe from Lean in 15 – The Sustain Plan by Joe Wicks
More about the book!

Bestselling author Joe Wicks, aka The Body Coach, has inspired thousands to transform their bodies by shifting unwanted fat and building lean muscle.

In Lean in 15 – The Sustain Plan he reveals how to sustain incredible results while still seeing progress week on week.

Fully illustrated and with a hundred quick-to-prepare meals and four workouts, the plan is perfect for busy people who don’t have time to spend hours in the kitchen or gym. Joe gives advice on how to combine his tasty, nutritious recipes with a brand new training programme to make you leaner, fitter and healthier than ever before. It’s time to make Lean in 15 part of your lifestyle forever.

Click on the link above for more about the book!

Pan Macmillan has shared some quick and tasty recipes from the book:

DUCK RENDANG

Curries are one of my favourite things in the world so I had to include a new one in this book. I use red curry paste because it’s easy to find in supermarkets and tastes amazing with duck.

SERVES 1

REDUCED-CARB

GOOD TO FREEZE

INGREDIENTS

½ tbsp coconut oil

2 star anise

240g skinless duck breast fillet, sliced into 1cm strips

2 cloves garlic, finely chopped

1 lemongrass stalk, tender white part only, finely sliced

2 tbsp red curry paste

125ml coconut milk

2 tbsp desiccated coconut

handful of coriander, roughly chopped

lime wedges, to serve

METHOD

Melt the coconut oil in a large frying pan or wok over a high heat. Add the star anise and fry for 30 seconds on its own.

Next chuck in the duck, garlic and lemongrass and stir-fry for 1 minute, which should be enough time for the duck to brown. Dollop in the curry paste and toss to coat all the ingredients.

Reduce the heat to medium and slowly pour in the coconut milk, stirring to work the paste into the milk until it becomes a sauce. Crank up the heat one last time and simmer the curry for 2 minutes, or until you are happy the duck is cooked through (although it is perfectly safe to eat duck rare).

Remove the pan from the heat, stir in the desiccated coconut and coriander and serve up with lime wedges to squeeze over.

★ Serve with a pile of midget trees (tender-stem broccoli) and spinach or green beans.