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Seared Duck Breast with Blackberry Gastrique and Quinoa Salad
Seared Duck Breast with Blackberry Gastrique and Quinoa Salad

Seared Duck Breast with Blackberry Gastrique and Quinoa Salad
A sophisticated dish featuring tender duck breast paired with a tangy blackberry sauce and a refreshing quinoa salad.
Seared Duck Breast with Blackberry Gastrique and Quinoa Salad
Ingredients:
1
Servings
  • 2
    item
     duck breast
  • 150
    g
     blackberry
  • 100
    g
     quinoa
  • 50
    g
     arugula
  • 30
    g
     walnut
  • 2
    tbsp
     honey
  • 50
    ml
     balsamic vinegar
  • 2
    tbsp
     olive oil
  • 1
    item
     shallot
  • 1
    tsp
     salt
  • 1
    tsp
     black pepper
Preparation Time: 90 minutes
Seared Duck Breast with Blackberry Gastrique and Quinoa Salad
Instructions:
  1. Score the skin of the duck breast and season with salt and pepper.
  2. Heat a pan over medium heat and sear the duck breast skin-side down until crispy. Flip and cook to desired doneness.
  3. Remove duck from pan and let rest.
  4. In the same pan, add shallot and cook until translucent.
  5. Add blackberries, honey, and balsamic vinegar. Simmer until reduced to a syrupy consistency.
  6. Cook quinoa according to package instructions. Let cool slightly.
  7. Toss quinoa with arugula, walnuts, olive oil, salt, and pepper.
  8. Slice duck breast and serve with blackberry gastrique and quinoa salad.
Nutrition Per Serving 800 g Per 100g
Energy 1170 kcal 146 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 70 g 8.8 g
  • 2
    item
     duck breast
  • 150
    g
     blackberry
  • 100
    g
     quinoa
  • 50
    g
     arugula
  • 30
    g
     walnut
  • 2
    tbsp
     honey
  • 50
    ml
     balsamic vinegar
  • 2
    tbsp
     olive oil
  • 1
    item
     shallot
  • 1
    tsp
     salt
  • 1
    tsp
     black pepper
1
Servings
0

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

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

Remove duck from pan and let rest.

In the same pan, add shallot and cook until translucent.

Add blackberries, honey, and balsamic vinegar. Simmer until reduced to a syrupy consistency.

Cook quinoa according to package instructions. Let cool slightly.

Toss quinoa with arugula, walnuts, olive oil, salt, and pepper.

Slice duck breast and serve with blackberry gastrique and quinoa salad.

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