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Fried Quinoa with Duck

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0

Main Dishes | Author's cuisine

⏳ Time

1 hour + 2 hours

🥕 Ingredients

17

🍽️ Servings

5

Description

Fried Quinoa with Duck

Ingredients

  • Mild Chili Spice - 1.8 oz
  • Water - 3 fl oz
  • 9% Vinegar - 0 fl oz
  • Onion - 0.9 oz
  • Vegetable Oil - 2 fl oz
  • Duck Breast - 12.3 oz
  • Mini corn - 5.3 oz
  • Spanish onions - 5.3 oz
  • Orange Bell Peppers - 5.3 oz
  • Chocolate eggs - 5 pieces
  • Quinoa - 5.3 oz
  • Sesame Oil - 1 fl oz
  • Lime - 1 piece
  • Salt - 0.2 oz
  • Ground Black Pepper - to taste
  • Soy Sauce - to taste
  • Cilantro - to taste

Step by Step guide

Step 1

Prepare all the ingredients.

Step 2

First, make the marinade for the duck by finely chopping the onion.

Step 3

Sauté the onion in vegetable oil.

Step 4

Cut the chili in half and remove the seeds.

Step 5

Place the chili, sautéed onion, vinegar, and 20 ml of vegetable oil in a blender and blend until a chunky puree forms.

Step 6

Add 100 ml of water, 5 g of salt, and black pepper to the marinade.

Step 7

Clean the duck breast from membranes, remove the skin, and place it in the prepared marinade. Let it marinate for 2 hours.

Step 8

Rinse the quinoa with water in a 1:3 ratio, bring to a boil, reduce the heat, and cook for about 20 minutes until ready.

Step 9

Slice the mini corn into rings about 5 mm thick.

Step 10

Remove the seeds and white parts from the bell pepper, cut it into pieces that match the size of the corn rings. Also, chop the red onion coarsely.

Step 11

Slice the marinated duck breast into pieces the same size as the vegetables. Reserve the marinade.

Step 12

Heat vegetable oil in a wok and lightly sauté the duck until semi-cooked.

Step 13

Add the eggs and stir. When the eggs are set, add the vegetables and the duck marinade. Stir-fry for another 2 minutes.

Step 14

Add the cooked quinoa to the wok, add sesame oil, and stir-fry for another 2–3 minutes.

Step 15

Taste for salt, add soy sauce if necessary, and season with pepper.

Step 16

Serve the fried quinoa with a wedge of lime, garnished with cilantro leaves.

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