Recipe supplied by V-ZUG

2 duck breast
1 garlic sliced
2 tbsp. sweet soy sauce
2 cinnamon sticks
1 bunch broccolini, sliced in bite size pieces
Extra Virgin olive oil
4 tbsp. Organic quinoa, steamed
1 orange
4 tbsp. seeded mustard vinaigrette
1 green shallot, sliced on an angle
2 red radishes, finely sliced
Salt and pepper to taste
Cryovac bags

Remove skin from duck, place in cryovac bag and marinate with soy, cinnamon, garlic, salt and pepper. Set duck apart so they don’t touch each other with cinnamon in-between
Seal bag and place in steam at 62 degrees for 50 minutes
Turn steamer to 100 degrees, place broccolini on steamer tray, drizzle with olive oil to make salt and pepper stick and microplane zest over broccolini.
Steam for 6 minutes
Meanwhile remove duck from bag and drain and quickly sear both sides until crisp (2 minutes maximum)
Arrange broccolini first, then sliced duck, place radish and sprinkle orange segment, shallots and quinoa, then drizzle with vinaigrette.