Fried Quinoa with Duck
5 servings
60 minutes
Fried quinoa with duck is an unusual combination of textures and flavors, merging the softness of quinoa with the rich aroma of duck meat. This dish recalls the gastronomic traditions of Asia, where quick stir-frying in a wok is used to enhance the brightness of ingredients. Duck marinated in a spice mix gains spiciness and depth of flavor, while fresh vegetables add juiciness and a crunchy texture. Sesame oil provides the final touch, filling the dish with subtle nutty notes. Serving with lime and cilantro completes the composition with a refreshing aroma and light acidity. This recipe is perfect for lovers of rich and layered flavors, creating a sense of cozy yet exotic dining.
1
Prepare all the ingredients.
2
First, you need to make a marinade for the duck, for this chop the onion finely.
- Onion: 25 g
3
Fry the onion in vegetable oil.
- Vegetable oil: 70 ml
- Onion: 25 g
4
Cut the chili in half and remove the seeds.
- Chili pepper: 50 g
5
Send chili and fried onion to the blender, add vinegar, 20 ml of vegetable oil and blend until uneven puree.
- Chili pepper: 50 g
- Onion: 25 g
- 9% table vinegar: 5 ml
- Vegetable oil: 70 ml
6
Add 100 ml of water, 5 grams of salt, and black pepper to the marinade.
- Water: 100 ml
- Salt: 5 g
- Ground black pepper: to taste
7
Clean the duck breast from membranes, remove the skin, and place it in the prepared marinade. Leave to marinate for 2 hours.
- Duck breast: 350 g
8
Rinse quinoa with water in a 1:3 ratio, bring to a boil over heat, reduce the heat and cook for about 20 minutes until ready.
- Quinoa: 150 g
- Water: 100 ml
9
Slice the mini corn into rings about 5 mm thick.
- Baby corn: 150 g
10
Remove seeds and white parts from the sweet pepper, cut into pieces matching the size of corn rings. Also chop the red onion coarsely.
- Red onion: 150 g
- Red sweet pepper: 150 g
11
Slice the marinated chicken breast to the same size as the vegetables. Keep the marinade.
- Duck breast: 350 g
12
Heat vegetable oil in a wok and lightly fry the duck until half cooked.
- Duck breast: 350 g
- Vegetable oil: 70 ml
13
Add the eggs and stir. When the eggs set, add the vegetables and the duck marinade. Fry for another 2 minutes, stirring.
- Chicken egg: 5 piece
- Red onion: 150 g
- Red sweet pepper: 150 g
- Baby corn: 150 g
- Vegetable oil: 70 ml
14
Put the cooked quinoa in the wok, add sesame oil, and stir-fry for another 2-3 minutes.
- Quinoa: 150 g
- Sesame oil: 25 ml
15
Taste for salt, add soy sauce if needed, and pepper.
- Salt: 5 g
- Soy sauce: to taste
16
Serve the fried quinoa with a wedge of lime, garnished with cilantro leaves.
- Lime: 1 piece
- Cilantro: to taste
