Let's start cooking!
Ingredients
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${ getServingQuantity(6, 4, servingQuantity ?? 4) } pieces
Almond Thins
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${ getServingQuantity(150, 4, servingQuantity ?? 4) } g
quinoa
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${ getServingQuantity(1, 4, servingQuantity ?? 4) } tbsp
Madras curry powder
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olive oil
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${ getServingQuantity(2, 4, servingQuantity ?? 4) }
duck breasts
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${ getServingQuantity(12, 4, servingQuantity ?? 4) }
green asparagus spears
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${ getServingQuantity(200, 4, servingQuantity ?? 4) } g
broad beans
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leaf parsley
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salt and pepper
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lime zest
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${ getServingQuantity(400, 4, servingQuantity ?? 4) } ml
veal stock
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${ getServingQuantity(1, 4, servingQuantity ?? 4) } teaspoon
honey
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${ getServingQuantity(1, 4, servingQuantity ?? 4) } tbsp
soy sauce
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5-herb powder
Preparation
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. Mix the quinoa and broad beans and reheat just before serving. Heat the Almond Thins in an oven at 180ºC until soft and cut them out using a biscuit cutter. 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. Place a few spoonfuls of the quinoa and broad beans on the plate. Slice the duck breast and arrange the slices next to the quinoa. Lean the asparagus spears against these and pour some of the sauce next to them.
Garnish with Almond Thins, sprigs of parsley and finely grated lime zest.