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Preparation time
20 minutes
Total time:
1 hour
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Ingredients
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4 duck magret brochettes
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250 mL (1 cup) quinoa
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2 shallots, finely chopped
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1/2 zucchini, finely julienned
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60 mL (1/4 cup) slivered almonds
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5 mL (1 tsp.) olive oil
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250 mL (1 cup) diced watermelon
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2 Compliments Tom-Blaka™ Tomatoes, cut in eighths
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10 basil leaves, minced
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45 mL (3 tbsp.) olive oil
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15 mL (1 tbsp.) balsamic vinegar
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15 mL (1 tbsp.) lemon juice
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To taste, salt and pepper
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Directions
- Preheat one side of the barbecue to medium-high.
- 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.
- In a non-stick skillet, sauté the shallots, zucchini, and almonds in oil for 3 to 4 minutes, and then add the quinoa.
- 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.
- 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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