Bowl with dried duck breast fillet
20 min
Average: 4.5 (6 votes)

Landes Bowl with Smoked Duck Breast Fillet

A refreshing and colorful sweet and savory mixture.

Ingredients For

  • Duck Breast green background
    Free-Range Landes Duck Breast PGI
  • Sesame seeds
    Sesame seeds
    5 g
  • 220 g
  • x 12
  • x 2
  • x 1
  • x 4
  • x 1
  • 125 g
  • 10 cl
  • 5 g

Preparation

1

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.

3

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.

5

Peel the avocados and cut into slices.

6

Divide the mesclun between 4 bowls.

7

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

8

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

9

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

Pair with

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).

Mix &
Match

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