20 min

Landes Bowl with Smoked Duck Breast Fillet

Name: Landes Bowl with Smoked Duck Breast Fillet
Cook time: 20 min
Yield: 4
Ingredients: 80.00 gr Free-Range Landes Duck Breast PGI; 5.00 g Sesame seeds; 220.00 g Quinoa; x 12.00 Cherry tomatoes; x 2.00 Avocados; x 1.00 Fresh mango; x 4.00 Carrots; x 1.00 Small red onion; 125.00 g Mesclun (spring salad), rinsed and spun dry; 10.00 cl Olive Oil; 5.00 g Balsamic vinegar; Lemon juice

A refreshing and colorful sweet and savory mixture.

Ingredients For

Free-Range Landes Duck Breast PGI

80 gr See the article
Sesame Seeds

5 g
Quinoa 1.50 c
Cherry tomatoes x 12
Avocados x 2
Fresh mango x 1
Carrots x 4
Small red onion x 1
Mesclun (spring salad), rinsed and spun dry 125 g
Olive Oil 10 cl
Balsamic vinegar 5 g
Juice from a half lemon

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Preparation

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.

Rinse the cherry tomatoes and peel the carrots and mango.

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

Peel and chop the red onion.

Peel the avocados and cut into slices.

Divide the mesclun between 4 bowls.

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

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

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