en 
fr 
es 
Executive Chef Pascal Bernou
France
Maison Rougié
Poke Bowl with smoked duck breast, seasonal vegetables, and quinoa
Add a touch of originality to your bowls with this poke featuring smoked duck breast. A perfect balance between textures and flavors, combining quinoa, marinated seasonal vegetables, and the finesse of dried duck breast. Ideal for a refined presentation and a burst of taste in your mouth. It's your turn to try!
4 pers.
30 min
Ingredients
- Smoked dried duck breast 200g
- Avocado 2 pieces
- Red cabbage 100g
- Iceberg lettuce 80g
- Corn 100g
- Tomatoes 2 pieces
- White cabbage 80g
- Quinoa 150g
- Vinaigrette 100g
4 pers.
30 min
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Preparation
1
Cook the quinoa: Cook the quinoa in salted water, then drain it and set it aside until serving.
2
Prepare the vegetables: Thinly slice the seasonal vegetables to bring freshness and texture.
3
Marinate the vegetables: Marinate the sliced vegetables in a vinaigrette of your choice to enhance the flavors.
4
Assemble the poke bowl: Place the quinoa at the bottom of the bowl, arrange the vegetables harmoniously around the edge, and place the smoked dried duck breast in the center.
5
Finalize the presentation: Sprinkle with roasted sesame seeds for a crispy and fragrant touch.
Chef's Tip
Vary the vegetables according to the season and feel free to replace quinoa with pasta or rice.
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