Summer is approaching… The kiff of a skewer will make people happy, even if we don't have a barbecue…
Preparation time: 30 minutes
Cooking time: 20 minutes
For 4 people
Cut the duck breasts lengthwise into 3mm thick strips. Cut the zucchini and carrots into thin strips using a mandolin or peeler. Cut 150g of Pure Pyrenean Sheep into sticks the width of the duck strips .
Lay the duck strips flat and spread them with Savora mustard . Cover with a zucchini strip and a carrot strip . Place a stick of Pur Sheep Pyrenees at one end and roll up each duck strip on itself. Prick the wraps two by two on skewers.
Heat a pan or grill over high heat, drizzle with oil and cook the skewers for about 5 minutes on each side.
Cook the quinoa for 10 minutes in salted boiling water . Add the remaining zucchini and carrot strips for the last minute of cooking. Drain and season with salt , pepper , 3 tablespoons of olive oil and the juice of one lemon . Serve with the duck skewers and lemon wedges .