Category: Main dish
Ingredients for 1 portion:
- Duck breast 300 grams
- Season Pepper Seaweed lemon 10 grams
- Quinoa mixture 100 grams
- Gravy sauce 30 grams
- Toasted coconut & peanut spice 30 grams
- Porto wine 30 grams
- Fleur De Sel 5 grams
Preparation Time:20 minutes
Method:
- Marinade the duck breast with Season Pepper Seaweed Lemon
- Boil the quinoa mixture for 10 minutes
- Let the Porto evaporate and add the gravy sauce
- Bake the duck breast
- Serve with the Toasted coconut & peanut spice as well as the fleur de sel
Enjoy…
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
