Ingredients

7

Count

Nutrition

500

Calories

Ready in

30

Mins

Difficulty

easy

Sodium13g
Protein14g
Calories500Kcal
Cholesterol200
Sugar10g
Fat13g
Saturated Fat13g
Unsaturated Fat7g
Trans Fat3g
Carbohydrates200g
Fiber10g

Amaranth and Quinoa Porridge

Foie Gras Gaudin is at the heart of the production and
processing of duck for foie gras.We share our passion for duck, in all its forms, from the most traditional to the most innovative: extra raw foie gras, whole foie gras terrines, cutlets, fresh duck meat.

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In enim justo, rhoncus ut, imperdiet a, venenatis vitae, justo. Nullam dictum felis eu pede mollis pretium. Integer tincidunt. Vivamus elementum semper nisi. Aenean vulputate eleifend tellus. Aenean leo ligula, porttitor eu, consequat vitae, eleifend ac, enim. Aliquam lorem ante, dapibus in, viverra quis, feugiat a, tellus. Phasellus viverra nulla ut metus varius laoreet. Quisque rutrum. Aenean imperdiet. Etiam ultricies nisi vel augue.

Method

Step 1 - Preheat the oven to 180°C.

Estimated Time: 12:00 min

Start by adding the amaranth grain to a medium pot on medium heat.

Step 2 - Prepare the Duck

Estimated Time: 12:00 min

Stir until about 1/2 the grains have popped, then add the quinoa and toast slightly before adding the milk and everything else

 

Step 3 - Prepare the Noodles

Estimated Time: 12:00 min

Stir until soft adding a little more milk or water if needed. Serve hot with your toppings.

Step 4 - Serve

Estimated Time: 12:00 min

Season the duck, then place, skin-side down, in a non-stick ovenproof frypan over low heat. Cook for 5-6 minutes until most of the fat has rendered and the skin is crisp. Turn, then brush skin with hoisin sauce. Transfer to the oven and bake for 6 minutes or until just cooked, but still pink in the centre. Rest, loosely covered with foil, for 5 minutes.

Ingredients

  • 4 x 180g duck breast fillets, skin scored
  • 2 tablespoons hoisin sauce
  • 270g packet soba noodles
  • 1/3 cup (80ml) soy sauce
  • 1 tablespoon each sesame oil and brown sugar
  • Juice of 1 lime
  • 1 mango, sliced
  • 2 cups watercress sprigs
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