Quinoa Mango Feta Salad with Pan-Seared Duck: A Flavorful

Today, I am excited to share a unique and flavorful dish that is perfect for a cozy night in or a dinner party with friends. This recipe combines unexpected ingredients to create a dish that is sure to impress even the most discerning palates.

In a large mixing bowl, combine 250g of cooked quinoa, 150g of diced mango, 100g of crumbled feta cheese, 50g of chopped pistachios, and a handful of fresh mint leaves. Drizzle with a dressing made from 2 tablespoons of balsamic vinegar, 1 tablespoon of honey, and a pinch of salt and pepper. Toss everything together until well combined.

For the main component of this dish, prepare pan-seared duck breasts. Start by scoring the skin of the duck breasts with a sharp knife, being careful not to cut into the flesh. Season the duck breasts with salt, pepper, and a sprinkle of Chinese five-spice powder on both sides.

In a hot skillet, place the duck breasts skin-side down and cook for 5-7 minutes, until the skin is crispy and golden brown. Flip the duck breasts and continue cooking for another 3-5 minutes for a medium-rare finish. Remove from the skillet and let them rest for a few minutes before slicing thinly.

To serve, place a generous portion of the quinoa salad on a plate and top with slices of the pan-seared duck breast. Garnish with additional mint leaves and pistachios for a beautiful presentation.

Kitchen Tools:

• mixing bowl
• skillet
• sharp knife

This dish weighs approximately 700g once cooked and yields 4 servings. Each serving is around 175g and provides an estimated 350 calories.

One unique tip for this recipe is to lightly toast the pistachios before adding them to the quinoa salad for an extra depth of flavor and crunch.

I encourage you to give this inventive dish a try and feel free to make it your own by adding your favorite herbs or nuts. Enjoy!