John Myers
Quinoa Salad with Wild Broccoli, Kalamansi, Confit Duck Leg (Kolja Kleeberg)
The perfect quinoa salad with wild broccoli, kalamansi, confit duck leg (kolja kleeberg) recipe with a picture and simple step-by-step instructions.
Kalamansi sauce
- 200 g Quinoa
- 400 ml Vegetable stock
- 1 tbsp Honey
- 1 tsp Coriander grains (roasted), ground
- 1 tbsp Espelette pepper
- Salt and pepper
- 1 bunch Coriander
- 2 Pc. Lime juice
- Cold pressed olive oil
- 100 g Calamondin orange (Kalamansi) puree
- 50 g Honey
- 1 pinch Xanthan gum
- 1 bunch Broccoli (Asian)
- Olive oil
- Salt and pepper
- 1 Bowl Sakura cress
- Heat the opened duck confit can in a water bath until the fat has melted. Fish out the duck legs, place in a baking dish and bake at 150 degrees until crispy. Rinse the quinoa in water, cook gently in the salted vegetable stock for about 20 minutes and then let it cool down completely.
- In the meantime, mix the lime juice with the olive oil and season with honey, roasted coriander, pimento d’Espelette, salt and pepper. Mix the quinoa, dressing and finely chopped coriander together loosely. Then pluck the duck and add it to the quinoa salad.
- For the kalamansi sauce, puree the specified ingredients and set aside. Wash the broccoli, cut the stalks into fine strips, sauté briefly in olive oil and add to the quinoa salad. Sweat the leaves and buds separately and season with salt and pepper to taste.
- Arrange the quinoa salad in a ring in the middle of the plate, then add some crispy duck skin and the sakura cress on top. Peel off the ring, napkin with the kalamansi sauce and put on the broccoli leaves and buds.
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