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Good Deli Company’s Executive Chef Arnaud Kaziewicz, offers up an easy autumn succulent roasted duck with red quinoa

INGREDIENTS

Red quinoa

Duck breast

Asparagus

Red onion

Sweet chili peanuts

METHOD

Char-grill the onions by roasting in the oven for 30 minutes at 180 degrees, at the same time, pour a little olive oil over the duck and roast for twenty minutes.

Cook the quinoa according to pack and pan fry the asparagus.

Bring the dish together once cooked, adding the sweet chili peanuts to taste.