Name: Pan-Seared Duck Breast with Cherry Gastrique and Quinoa Salad
Prep time: 60 min
Total time: 60 min
Yield: 1
Ingredients: 2 item duck breast; 150 g quinoa; 100 g cherry; 30 ml balsamic vinegar; 20 g honey; 30 ml olive oil; 100 g mixed greens; 30 g walnut; 15 ml lemon juice; 5 g salt; 2 g black pepper

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Pan-Seared Duck Breast with Cherry Gastrique and Quinoa Salad

Pan-Seared Duck Breast with Cherry Gastrique and Quinoa Salad

A sophisticated dish featuring tender duck breast with a sweet and tangy cherry sauce, paired with a refreshing quinoa salad.

Ingredients:

2
item
duck breast
150
g
quinoa
100
g
cherry
30
ml
balsamic vinegar
20
g
honey
30
ml
olive oil
100
g
mixed greens
30
g
walnut
15
ml
lemon juice
5
g
salt
2
g
black pepper

Preparation Time: 60 minutes

Instructions:

Score the skin of the duck breast and season with salt and pepper.
Heat a pan over medium-high heat and sear the duck breast skin-side down until crispy. Flip and cook until desired doneness.
Remove duck from pan and let rest.
In the same pan, add cherries, balsamic vinegar, and honey. Cook until reduced to a syrupy consistency.
Cook quinoa according to package instructions. Let cool slightly.
In a bowl, combine quinoa, mixed greens, walnuts, olive oil, lemon juice, salt, and pepper. Toss to combine.
Slice the duck breast and serve with cherry gastrique drizzled on top alongside the quinoa salad.

Nutrition	Per Serving 800 g	Per 100g
Energy	1050 kcal	131 kcal
Protein	60 g	7.5 g
Fibre	10 g	1.3 g
Salt	2 g	0.3 g
Sugar	20 g	2.5 g
Carbohydrates	80 g	10.0 g
Fat	60 g	7.5 g

2
item
duck breast
150
g
quinoa
100
g
cherry
30
ml
balsamic vinegar
20
g
honey
30
ml
olive oil
100
g
mixed greens
30
g
walnut
15
ml
lemon juice
5
g
salt
2
g
black pepper

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

Heat a pan over medium-high heat and sear the duck breast skin-side down until crispy. Flip and cook until desired doneness.

Remove duck from pan and let rest.

In the same pan, add cherries, balsamic vinegar, and honey. Cook until reduced to a syrupy consistency.

Cook quinoa according to package instructions. Let cool slightly.

In a bowl, combine quinoa, mixed greens, walnuts, olive oil, lemon juice, salt, and pepper. Toss to combine.

Slice the duck breast and serve with cherry gastrique drizzled on top alongside the quinoa salad.

Pan-Seared Duck Breast with Cherry Gastrique and Quinoa Salad Pan-Seared Duck Breast with Cherry Gastrique and Quinoa Salad

Ingredients:

Preparation Time: 60 minutes

Instructions:

Pan-Seared Duck Breast with Cherry Gastrique and Quinoa Salad

Pan-Seared Duck Breast with Cherry Gastrique and Quinoa Salad