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Seared Duck Breast with Cherry Gastrique and Quinoa Pilaf
Seared Duck Breast with Cherry Gastrique and Quinoa Pilaf

Seared Duck Breast with Cherry Gastrique and Quinoa Pilaf
A sophisticated dish featuring tender duck breast with a sweet and tangy cherry sauce, complemented by a nutty quinoa pilaf.
Seared Duck Breast with Cherry Gastrique and Quinoa Pilaf

To provide a balanced meal with high-quality protein, complex carbohydrates, and essential nutrients to support recovery and energy replenishment after a day of training.

Ingredients:
1
Servings
  • 2
    item
     duck breast
  • 150
    g
     quinoa
  • 200
    g
     cherry
  • 1
    item
     shallot
  • 250
    ml
     chicken stock
  • 30
    ml
     balsamic vinegar
  • 15
    g
     honey
  • 15
    ml
     olive oil
  • 5
    g
     thyme
  • 5
    g
     salt
  • 2
    g
     black pepper
Preparation Time: 90 minutes
Seared Duck Breast with Cherry Gastrique and Quinoa Pilaf
Instructions:
  1. Score the skin of the duck breasts and season with salt and pepper.
  2. Heat a skillet over medium heat and place the duck breasts skin-side down. Cook until the skin is crispy and golden brown.
  3. Flip the duck breasts and cook for an additional 3-4 minutes. Remove from the pan and let rest.
  4. In the same pan, add chopped shallot and sauté until translucent.
  5. Add cherries, balsamic vinegar, honey, and thyme. Simmer until the sauce thickens.
  6. Rinse quinoa under cold water. In a saucepan, bring chicken stock to a boil.
  7. Add quinoa to the boiling stock, reduce heat to low, cover, and simmer for 15 minutes or until liquid is absorbed.
  8. Fluff quinoa with a fork and season with salt and pepper.
  9. Slice the duck breast and serve with cherry gastrique drizzled on top and quinoa pilaf on the side.
Nutrition Per Serving 800 g Per 100g
Energy 695 kcal 87 kcal
Protein 45 g 5.6 g
Fibre 8 g 1.0 g
Salt 2 g 0.3 g
Sugar 20 g 2.5 g
Carbohydrates 60 g 7.5 g
Fat 35 g 4.4 g
  • 2
    item
     duck breast
  • 150
    g
     quinoa
  • 200
    g
     cherry
  • 1
    item
     shallot
  • 250
    ml
     chicken stock
  • 30
    ml
     balsamic vinegar
  • 15
    g
     honey
  • 15
    ml
     olive oil
  • 5
    g
     thyme
  • 5
    g
     salt
  • 2
    g
     black pepper
1
Servings
0

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

Heat a skillet 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 chopped shallot and sauté until translucent.

Add cherries, balsamic vinegar, honey, and thyme. Simmer until the sauce thickens.

Rinse quinoa under cold water. In a saucepan, bring chicken stock to a boil.

Add quinoa to the boiling stock, reduce heat to low, cover, and simmer for 15 minutes or until liquid is absorbed.

Fluff quinoa with a fork and season with salt and pepper.

Slice the duck breast and serve with cherry gastrique drizzled on top and quinoa pilaf on the side.

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