Summer Duck Salad

Duck. Peashoots, Pomegranate. Awesomes

Duck
2 Duck Breasts
5 Spice Powder

Quinoa
100g Quinoa
200 ml Chicken Stock
1 Tsp Ras el hanout

Salad
50g Pea shoots
4 Radishes
1/2 Pomegranate
Oil to Dress

Start by Washing the quinoa then dry roast it in a heavy bottomed saucepan for a minute or two, add the Stock and Ras el hanout, bring to the boil and simmer for 20 minutes

Prepare the duck trim and score skin, Pan fry till skin is crispy (8-10 mins) the finish in the oven (180 Celsius) for 7 mins. Rest for 5 mins.

In the center of the plates place the quinoa, surround with Peashoots, pomegranate seeds and radish discs Drizzle with oil. Slice the duck and place on top of the quinoa.