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Food Network SA

Asian Duck and Red Quinoa Salad

Key info

  • Difficulty
    › Easy
  • Prep time
    › 20 min
  • Cook time
    › 1 hr
  • Serves
    › 4


4 duck leg-and-thigh portions 
Enough chicken stock to cover (2 L)
125ml Kikkoman soy sauce 
165g muscovado sugar 
5 cm fresh ginger piece, peeled and sliced 
2 whole garlic cloves, peeled 
1 cinnamon stick 
1 star anise 
Peels of 1 lemon (without the pith)

200g wild red quinoa 
750 ml salted water 
40 g packet red salad onions, thinly sliced 
300g edamame beans, thawed and shelled 
2 tbsp parsley, roughly chopped 

250 g cherry tomatoes  halved 

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