Restaurants›The Kitchen Restaurant›King Of The Silk Road Recipe

King Of The Silk Road Recipe

Inspired by The Kitchen Restaurant
Time1h
Serves2

Pan Roasted Sonoma County Pekin Duck Breast with Rhubarb Compote, Red Quinoa, Pine Nuts and Spruce.

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Ingredients

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Main Ingredients

Method

Cooking Instructions

1

Prepare the Rhubarb Compote

In a saucepan, combine rhubarb, sugar, and a pinch of salt. Cook over medium heat until the rhubarb breaks down and the mixture thickens (about 10-15 minutes). Stir occasionally and set aside.

2

Cook the Quinoa

Rinse the red quinoa under cold water. In a pot, combine quinoa with 2 cups of water and a pinch of salt. Bring to a boil, then reduce heat and simmer for about 15 minutes, or until the quinoa is fluffy and water is absorbed. Fluff with a fork and set aside.

3

Prepare the Duck Breast

Score the skin of the duck breast in a crosshatch pattern. Season both sides with salt and black pepper. In a cold skillet, place the duck breast skin-side down and heat over medium heat. Once the fat starts to render, cook for about 6-8 minutes until the skin is crispy. Flip and cook for an additional 4-5 minutes until medium-rare. Let rest for 5 minutes before slicing.

4

Toast the Pine Nuts

In a dry skillet, toast the pine nuts over medium heat, stirring frequently until golden and fragrant (about 3-5 minutes). Be careful not to burn them.

5

Assemble the Dish

On a plate, place a generous scoop of quinoa, top with sliced duck breast, and spoon over the rhubarb compote. Garnish with toasted pine nuts and spruce tips.