Duck breast power bowl
Ingredients
For
4
personnes
- 2 duck breasts
- 200g of long-grain white rice from the Camargue
- 2 carrots
- 2 peppers (yellow or red)
- 250g of flat beans
- 2 tablespoons of traditional-style olive oil
- 1 tablespoon of sesame seeds
For the marinade:
- 3 tablespoons of traditional-style olive oil
- 3 tablespoons of soya sauce
Tip
For this duck breast power bowl, we recommend a Provençal olive oil – PDO ripened olives, from the Vallée des Baux-de-Provence – PDO matured olives from Aix-en-Provence – PDO matured olives, or an olive oil with a traditional flavour or made from matured olives…
Instructions
- In a mixing bowl, prepare the marinade by mixing together the olive oil and soya sauce. Trim the duck breasts, removing any excess fat. Slice them thinly and leave them to marinate for 30 minutes.
- Meanwhile, peel the carrots, wash them and cut them into ribbons using a vegetable peeler (or grate them coarsely). Wash the peppers and cut them into strips, taking care to remove the white inner parts first. Wash the flat beans and trim off the ends.
- Cook the rice according to the instructions on the packet. Once cooked, keep it warm (under a lid, for example).
- In a saucepan of boiling water, blanch the carrots and peppers for 1 to 2 minutes. Drain them. Repeat the process with the flat beans for 15 minutes (they should remain al dente).
- Pour a tablespoon of olive oil into a frying pan, then fry the vegetables separately, one after the other, for 3 minutes. Set aside. In the same pan, cook the marinated duck breast slices over a high heat for 1 minute.
- To finish off this power bowl, arrange the ingredients on your plates, starting with the rice, followed by the vegetables and the meat. Sprinkle with sesame seeds and drizzle with traditional-style olive oil.
Tip
For this duck breast power bowl, we recommend a Provençal olive oil – PDO ripened olives, from the Vallée des Baux-de-Provence – PDO matured olives from Aix-en-Provence – PDO matured olives, or an olive oil with a traditional flavour or made from matured olives…
We recommend...
For this recipe, we recommend a PDO huile d'olive de Provence - olives maturées (traditional taste) – for its aromas of black olives, candied fruit, woodland and/or toast.
If you don’t have any, then opt for the PDO huile d'olive d'Aix-en-Provence – olives maturées, the PDO huile d'olive de la Vallée des Baux-de-Provence – olives maturées, or the PDO huile d'olive de Corse – Oliu di Corsica – récolte à l'ancienne.
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