Bowl with dried duck breast fillet
RECIPE
20 min

Landes Bowl with Smoked Duck Breast Fillet

A refreshing and colorful sweet and savory mixture.

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Average: 2.5 (6 votes)

Ingredients For

  • Duck Breast green background
    Meat products
    Landes Free-Range Duck Breast Fillet
    80 gr See the article
  • Sesame seeds
    5 g
  • 1.50 c
  • x12
  • x2
  • x1
  • x4
  • x1
  • 125 g
  • 10 cl
  • 5 g

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!

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).

PGI Burgundy mustard
PGI Burgundy Mustard
Olive oil and blue background
PDO Vallée des Baux-de-Provence Olive Oil
See Recipe