Name: Exotic Spiced Duck Breast with Pomegranate Glaze and Quinoa Pilaf
Prep time: 90 min
Total time: 90 min
Yield: 1
Ingredients: 2 item duck breast; 120 ml pomegranate juice; 150 g quinoa; 250 ml chicken stock; 1 item shallot; 2 clove garlic; 15 ml olive oil; 50 g pomegranate seeds; 5 g fresh thyme; 5 g salt; 2 g black pepper

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Exotic Spiced Duck Breast with Pomegranate Glaze and Quinoa Pilaf

Exotic Spiced Duck Breast with Pomegranate Glaze and Quinoa Pilaf

A sophisticated dish featuring duck breast with a sweet and tangy pomegranate glaze, served alongside a flavorful quinoa pilaf.

Ingredients:

2
item
duck breast
120
ml
pomegranate juice
150
g
quinoa
250
ml
chicken stock
1
item
shallot
2
clove
garlic
15
ml
olive oil
50
g
pomegranate seeds
5
g
fresh thyme
5
g
salt
2
g
black pepper

Preparation Time: 90 minutes

Instructions:

Score the skin of the duck breasts and season with salt and pepper.
Heat a pan over medium heat and place the duck breasts skin-side down. Cook until the skin is crispy and golden brown.
Flip the duck breasts and cook for an additional 3-4 minutes. Remove from the pan and let rest.
In the same pan, add pomegranate juice and reduce until syrupy. Set aside.
Rinse quinoa under cold water. In a pot, heat olive oil and sauté shallot and garlic until translucent.
Add quinoa and chicken stock to the pot. Bring to a boil, then reduce heat to low and cover. Cook until quinoa is tender.
Stir in fresh thyme and pomegranate seeds into the quinoa. Season with salt and pepper.
Slice the duck breasts and drizzle with pomegranate glaze. Serve with quinoa pilaf.

Nutrition	Per Serving 700 g	Per 100g
Energy	731 kcal	104 kcal
Protein	45 g	6.4 g
Fibre	8 g	1.1 g
Salt	2 g	0.3 g
Sugar	10 g	1.4 g
Carbohydrates	60 g	8.6 g
Fat	40 g	5.7 g

2
item
duck breast
120
ml
pomegranate juice
150
g
quinoa
250
ml
chicken stock
1
item
shallot
2
clove
garlic
15
ml
olive oil
50
g
pomegranate seeds
5
g
fresh thyme
5
g
salt
2
g
black pepper

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

Heat a pan over medium heat and place the duck breasts skin-side down. Cook until the skin is crispy and golden brown.

Flip the duck breasts and cook for an additional 3-4 minutes. Remove from the pan and let rest.

In the same pan, add pomegranate juice and reduce until syrupy. Set aside.

Rinse quinoa under cold water. In a pot, heat olive oil and sauté shallot and garlic until translucent.

Add quinoa and chicken stock to the pot. Bring to a boil, then reduce heat to low and cover. Cook until quinoa is tender.

Stir in fresh thyme and pomegranate seeds into the quinoa. Season with salt and pepper.

Slice the duck breasts and drizzle with pomegranate glaze. Serve with quinoa pilaf.

Exotic Spiced Duck Breast with Pomegranate Glaze and Quinoa Pilaf Exotic Spiced Duck Breast with Pomegranate Glaze and Quinoa Pilaf

Ingredients:

Preparation Time: 90 minutes

Instructions:

Exotic Spiced Duck Breast with Pomegranate Glaze and Quinoa Pilaf

Exotic Spiced Duck Breast with Pomegranate Glaze and Quinoa Pilaf