Guest Chef recipes

Duck fillet with quinoa and Porto sauce

Category: Main dish

Ingredients for 1 portion:

  1. Duck breast 300 grams
  2. Season Pepper Seaweed lemon 10 grams
  3. Quinoa mixture 100 grams
  4. Gravy sauce 30 grams
  5. Toasted coconut & peanut spice 30 grams
  6. Porto wine 30 grams
  7. Fleur De Sel 5 grams

Preparation Time:20 minutes


  1. Marinade the duck breast with Season Pepper Seaweed Lemon
  2. Boil the quinoa mixture for 10 minutes
  3. Let the Porto evaporate and add the gravy sauce
  4. Bake the duck breast
  5. Serve with the Toasted coconut & peanut spice as well as the fleur de sel


Special thanks to Canteen for their hospitality

Chef: Menelaos Stefanakidis

In the kitchen since 2000

Chef in Canteen’s kitchensince 2012

Passionate about mediterranean fussion cuisine