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Barbecued Duck Magret Brochettes with Quinoa Salad

Barbecued Duck Magret Brochettes with Quinoa Salad

Main course | Easy | 1 hour
Main course
Easy
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Nutrition Facts

  • Amount for serving % Daily Value
  • Calories 430
  • Lipides 28 g 43 %
    • Saturated fat  6 g
    • ++ Trans fat 0 g 30 %
  • Cholesterol 90 mg
  • Sodium  110 mg 5 %
  • Carbohydrate 17 g 6 %
    • Fibre  3 g 12 %
    • Sugars  4 g
  • Protein 28 g
    • Vitamin A 4 %
    • Vitamin C 20 %
    • Calcium 6 %
    • Iron 30 %
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Recipe details

Ingredients

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Directions

  1. Preheat one side of the barbecue to medium-high.
  2. Rinse the quinoa in a strainer under cold running water. Bring 375 ml (1 1/2 cups) of salted water to a boil in a saucepan, add quinoa, and cook 10 to 15 minutes until al dente. Pour into a large bowl.
  3. In a non-stick skillet, sauté the shallots, zucchini, and almonds in oil for 3 to 4 minutes, and then add the quinoa.
  4. Add the melon, tomatoes, and basil to quinoa mixture. Vigorously whisk together the oil, vinegar, and lemon juice in a bowl. Add the vinaigrette to the salad, toss, season to taste, and set aside.
  5. Place duck brochettes, meat-side down, on the grill, above the unlit burners. Close the lid and cook by indirect heat for 4 minutes. Turn brochettes, fat-side-down, and continue cooking for 4 more minutes, or until desired doneness. The fat will be crispy and the meat slightly pink.

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