7
Count
500
Calories
30
Mins
easy
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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Method
Step 1 - Preheat the oven to 180°C.
Start by adding the amaranth grain to a medium pot on medium heat.
Step 2 - Prepare the Duck
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
Stir until soft adding a little more milk or water if needed. Serve hot with your toppings.
Step 4 - Serve
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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