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Almond thins with duck breasts and Madras curry

Appetisers
Mealtype
00
Hour
15
Min
Easy
Difficulty

Cook the quinoa in water, cool under water and drain. Mix the quinoa with the curry paste and a dash of olive oil. Cook the broad beans for a few minutes in salted boiling water, chill in iced water and peel. Heat the Almond Thin biscuits in an oven at 180ºC until soft and cut them out using a biscuit cutter. Mix the quinoa and broad beans and reheat just before serving. Season the duck breast with salt and pepper, and fry until pink in a hot pan. Grill the asparagus until al dente and season with salt and pepper. Mix all the ingredients for the sauce and bring to the boil. Garnish with Almond Thins, sprigs of parsley and finely grated lime zest.

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Ingredients

  • 6 Almond thins

  • 150g Quinoa

  • 1 tbsp Madras curry powder, olive oil

  • 2 duck breasts

  • 12 green asparagus spears

  • 200g broad beans

  • Leaf parsley

  • Salt and pepper

  • Lime zest

Sauce:

  • 0,4l veal stock

  • 1 teaspoon honey

  • 1 tbsp soy sauce

  • 5 herb powder to taste

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