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Exotic Spiced Duck Breast with Quinoa and Roasted Fennel
Exotic Spiced Duck Breast with Quinoa and Roasted Fennel

Exotic Spiced Duck Breast with Quinoa and Roasted Fennel
A sophisticated dish featuring tender duck breast with a blend of exotic spices, served alongside nutty quinoa and aromatic roasted fennel.
Exotic Spiced Duck Breast with Quinoa and Roasted Fennel
Ingredients:
1
Servings
  • 2
    item
     duck breast
  • 150
    g
     quinoa
  • 1
    item
     fennel bulb
  • 2
    tbsp
     olive oil
  • 1
    tsp
     cumin
  • 1
    tsp
     coriander
  • 0.5
    tsp
     cinnamon
  • 1
    tsp
     orange zest
  • 2
    clove
     garlic
  • 1
    tsp
     salt
  • 0.5
    tsp
     black pepper
Preparation Time: 90 minutes
Exotic Spiced Duck Breast with Quinoa and Roasted Fennel
Instructions:
  1. Preheat the oven to 200°C.
  2. Score the skin of the duck breasts and season with salt and pepper.
  3. Mix cumin, coriander, cinnamon, and orange zest in a bowl.
  4. Rub the spice mixture onto the duck breasts.
  5. Heat a skillet over medium-high heat and sear the duck breasts skin-side down until golden brown.
  6. Transfer the duck to a baking dish and roast in the oven for 15 minutes.
  7. Rinse quinoa under cold water and cook according to package instructions.
  8. Slice fennel bulb and toss with olive oil, salt, and pepper.
  9. Roast fennel in the oven for 20 minutes until tender.
  10. Let the duck rest for 5 minutes before slicing.
  11. Serve sliced duck breast over quinoa with roasted fennel on the side.
Nutrition Per Serving 600 g Per 100g
Energy 800 kcal 133 kcal
Protein 60 g 10.0 g
Fibre 10 g 1.7 g
Salt 2 g 0.3 g
Sugar 5 g 0.8 g
Carbohydrates 50 g 8.3 g
Fat 45 g 7.5 g
  • 2
    item
     duck breast
  • 150
    g
     quinoa
  • 1
    item
     fennel bulb
  • 2
    tbsp
     olive oil
  • 1
    tsp
     cumin
  • 1
    tsp
     coriander
  • 0.5
    tsp
     cinnamon
  • 1
    tsp
     orange zest
  • 2
    clove
     garlic
  • 1
    tsp
     salt
  • 0.5
    tsp
     black pepper
1
Servings
0

Preheat the oven to 200°C.

Score the skin of the duck breasts and season with salt and pepper.

Mix cumin, coriander, cinnamon, and orange zest in a bowl.

Rub the spice mixture onto the duck breasts.

Heat a skillet over medium-high heat and sear the duck breasts skin-side down until golden brown.

Transfer the duck to a baking dish and roast in the oven for 15 minutes.

Rinse quinoa under cold water and cook according to package instructions.

Slice fennel bulb and toss with olive oil, salt, and pepper.

Roast fennel in the oven for 20 minutes until tender.

Let the duck rest for 5 minutes before slicing.

Serve sliced duck breast over quinoa with roasted fennel on the side.

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