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Warm Quinoa Salad with Duck Steak and Chimichurri Sauce

  • Preparation : 30 minutes
  • Cooking : 15 minutes
  • Portions : 4
salade canard


  • 125 ml (½ cup) quinoa, rinsed and drained
  • Salt and pepper to taste
  • 150 g (⅓ lb) green beans, cut into pieces
  • 375 ml (1½ cup) multi-coloured cherry tomatoes, cut in half
  • 750 ml (3 cups) arugula
  • 80 ml (⅓ cup) chopped walnuts
  • 125 ml (½ cup) Parmesan shavings
  • 60 ml (¼ cup) honey-mustard dressing
  • For the Chimichurri sauce:
  • 250 ml (1 cup) fresh Italian parsley, chopped
  • 125 ml (½ cup) olive oil
  • 30 ml (2 tbsp) fresh lemon juice
  • 30 ml (2 tbsp) fresh oregano, chopped
  • 15 ml (1 tbsp) garlic, chopped
  • 1 green onion, chopped
  • Salt to taste
  • For the duck steaks:
  • 4 Brome Lake Ducks boneless duck breasts
  • Salt and pepper to taste


  1. Add the quinoa and 180 ml (¾ cup) of water to a pot. Add salt and pepper. Bring to a boil, then cover and cook for 15 to 18 minutes over low heat, until the liquid is completely absorbed. About 5 minutes before the quinoa is finished cooking, add the beans to the pot. Remove from the heat and let cool for 10 minutes.

  2. Meanwhile, combine the ingredients for the Chimichurri sauce in a bowl. Keep in the fridge. Pat the duck breasts dry with paper towels.

  3. Using a knife, remove excess fat from around the duck breasts and make light, grid-like incisions on the skin, being careful not to cut into the flesh. Season both sides of the breasts with salt and pepper.

  4. Preheat only one side of the barbecue on high (approximately 245 °C - 475 °F).

  5. On the hot, oiled barbecue grill, place the breasts on the lit side of the burner, skin side down on the grill. Sear for 3 to 4 minutes with the lid open. Watch the breasts carefully, as the fat will feed the flames. Turn the breasts over and sear for 1 minute.

  6. Then move the breasts to the unlit side of the burner for indirect cooking, skin side down on the grill. Close the lid and continue cooking for 8 to 10 minutes.

  7. Return the breasts once more to the lit side, flesh side down on the grill. Continue cooking with the lid open for about 2 minutes or until the internal temperature of the breasts reaches 58 °C (137 °F) on a cooking thermometer. The breasts should be moderately firm to the touch and still pink on the inside.

  8. Transfer the breasts to a cutting board and cover loosely with a sheet of aluminum foil. Let stand for 5 minutes before cutting the breasts into thin slices.

  9. In a salad bowl, mix the quinoa mixture with the cherry tomatoes, arugula, walnuts and Parmesan shavings. Add the honey-mustard dressing and toss.

  10. Divide the salad among four bowls. Garnish with slices of duck and top with Chimichurri sauce.

Tips and tricks

A touch of chic!

Duck need not be kept for special nights out only! In fact, duck is unmatched when it comes to instantly adding a touch of elegance to any meal. This salad could easily be on the menu board of the best bistros. Easy to cook and super versatile, Brome Lake Duck Breasts can be grilled, pan-fried, braised or confited. High in iron and omega-6, duck should be spread to the masses so everyone can enjoy this tender and tasty delicacy any day of the week!

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