Treat yourself with duck breast on plancha !
Enjoy this summer with a delicious recipe of duck breast (“magret”)on plancha accompanied by a salad of quinoa and raw vegetables! The recipe is easy and requires a preparation time of only 30 minutes. Start cooking and bon appétit!
Ingredients (4 people) :
- 2 Duck Magrets
- 250 g of quinoa
- 1 green pepper
- 2 carotts
- 1 zucchini
- 2 onions
- 50 g roasted pine nuts
- 50 g raisins
- 1 small bunch of parsley
- 2 teaspoons of five spices
- The juice of a yellow lemon
- 3 tablespoons olive oil
- Paring knife
- Cutting board
- Glass salad bowl
STEP 1 : Rinse the quinoa, pour it into the pan with 2 times its volume of water. Salt. Bring to a boil, then reduce heat and cook for 10 minutes, then drain and set aside.
STEP 2 : Peel the onions and cut into slices.
STEP 3 : Fry 6 minutes on the plancha with 1 tablespoon of olive oil and the five spices.
STEP 4 : Peel the carrots and cut them into small cubes. Cut the zucchini and pepper in small cubes.
STEP 5 : In a salad bowl, add cooked quinoa, vegetable dice, spicy onions, roasted pine nuts and raisins.
STEP 6 : Season with lemon juice, 2 tablespoons olive oil, salt and pepper. Mix carefully and set aside.
STEP 7 : Remove the excess fat around the Duck Magrets. Incise them from the skin side in braces or squares.
STEP 8 : Heat the plancha and place the Duck Breast on the skin side underneath. Let the fat melt for about 5 minutes until the skin is golden brown. Flip the duck breast on the flesh side and cook for 5 to 7 minutes. Season with salt and pepper and cover the duck breast with aluminium foil and let stand for 5/7 minutes.
STEP 9 : Slice the duck breast.
STEP 10: Serve slices of duck breast with quinoa salad, sprinkle with chopped parsley.