Name: Exotic Spiced Duck Breast with Quinoa and Roasted Vegetables
Prep time: 90 min
Total time: 90 min
Yield: 1
Ingredients: 2 item duck breast; 150 g quinoa; 100 g carrot; 100 g zucchini; 1 item red bell pepper; 2 tbsp olive oil; 2 clove garlic; 10 g ginger; 30 ml soy sauce; 1 tbsp honey; 1 tsp coriander seed; 1 tsp cumin seed; 1 item cinnamon stick; 1 tsp salt; 1 tsp black pepper

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Exotic Spiced Duck Breast with Quinoa and Roasted Vegetables

Exotic Spiced Duck Breast with Quinoa and Roasted Vegetables

A flavorful and nutritious dinner featuring duck breast with a medley of roasted vegetables and quinoa.

Ingredients:

2
item
duck breast
150
g
quinoa
100
g
carrot
100
g
zucchini
1
item
red bell pepper
2
tbsp
olive oil
2
clove
garlic
10
g
ginger
30
ml
soy sauce
1
tbsp
honey
1
tsp
coriander seed
1
tsp
cumin seed
1
item
cinnamon stick
1
tsp
salt
1
tsp
black pepper

Preparation Time: 90 minutes

Instructions:

Preheat the oven to 200°C.
Score the skin of the duck breasts and season with salt and black pepper.
In a small bowl, mix soy sauce, honey, grated ginger, crushed garlic, coriander seed, cumin seed, and cinnamon stick.
Marinate the duck breasts in the mixture for at least 30 minutes.
Cook quinoa according to package instructions and set aside.
Chop carrot, zucchini, and red bell pepper into bite-sized pieces.
Toss vegetables with olive oil, salt, and black pepper.
Spread vegetables on a baking sheet and roast in the oven for 25-30 minutes until tender.
Heat a skillet over medium-high heat and sear duck breasts skin-side down until crispy.
Flip the duck breasts and cook for an additional 3-4 minutes.
Transfer duck breasts to the oven and roast for another 8-10 minutes until cooked through.
Let the duck rest for a few minutes before slicing.
Serve sliced duck breast over quinoa with roasted vegetables.

Nutrition	Per Serving 800 g	Per 100g
Energy	850 kcal	106 kcal
Protein	60 g	7.5 g
Fibre	10 g	1.3 g
Salt	2 g	0.3 g
Sugar	15 g	1.9 g
Carbohydrates	70 g	8.8 g
Fat	45 g	5.6 g

2
item
duck breast
150
g
quinoa
100
g
carrot
100
g
zucchini
1
item
red bell pepper
2
tbsp
olive oil
2
clove
garlic
10
g
ginger
30
ml
soy sauce
1
tbsp
honey
1
tsp
coriander seed
1
tsp
cumin seed
1
item
cinnamon stick
1
tsp
salt
1
tsp
black pepper

Preheat the oven to 200°C.

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

In a small bowl, mix soy sauce, honey, grated ginger, crushed garlic, coriander seed, cumin seed, and cinnamon stick.

Marinate the duck breasts in the mixture for at least 30 minutes.

Cook quinoa according to package instructions and set aside.

Chop carrot, zucchini, and red bell pepper into bite-sized pieces.

Toss vegetables with olive oil, salt, and black pepper.

Spread vegetables on a baking sheet and roast in the oven for 25-30 minutes until tender.

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

Flip the duck breasts and cook for an additional 3-4 minutes.

Transfer duck breasts to the oven and roast for another 8-10 minutes until cooked through.

Let the duck rest for a few minutes before slicing.

Serve sliced duck breast over quinoa with roasted vegetables.

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

Ingredients:

Preparation Time: 90 minutes

Instructions:

Exotic Spiced Duck Breast with Quinoa and Roasted Vegetables

Exotic Spiced Duck Breast with Quinoa and Roasted Vegetables