Bol landais au magret de canard
RECIPE
20 min

Dried Duck Breast Fillet

A refreshing and colorful sweet and savory mixture.

12 votes 4 195
Average: 4 (2 votes)

Ingredients For

  • Duck Breast green background
    Meat products
    PGI Landes Free-Range Duck Breast Fillet
  • 1.50 c
  • x 1
  • x 12
  • x 2
  • x 1
  • x 4
  • x 1
  • 2 tps

Add the quinoa to a pot. Add 3 3/4 c cold water to the pot. Bring to a boil and cook for 10 minutes. Let the quinoa sit for 10 minutes. Salt and set aside.

2. Rinse the cherry tomatoes and peel the carrots and mango.

Rinse the cherry tomatoes and peel the carrots and mango.

3. Cut the cherry tomatoes into halves, cut the carrots into thin slices, and cut the mangoes into thin slices.

Cut the cherry tomatoes into halves, cut the carrots into thin slices, and cut the mangoes into thin slices.

4. Peel and chop the red onion.

Peel the avocados and cut into slices.

Peel and chop the red onion.

On top of the mesclun, add quinoa, onion, tomatoes, duck breast fillet slices, avocado, mangoes, and carrot slices.

Divide the mesclun between 4 bowls.

Sprinkle with lemon juice, olive oil, and balsamic vinegar.

Add salt and pepper and sprinkle sesame seeds over each bowl. Enjoy!

Pair with

Complementary drinks:

White wine: Bergerac, Faugères, and Corbières.

Dried duck breast fillet can be substituted with fresh, pan-fried duck breast (a half duck breast per bowl).

Smoked sausage
Smoked sausage
Fleur de sel de Guérande sea salt PGI
Fleur de sel de Guérande sea salt PGI
See Recipe