Description
A unique twist on the traditional Thanksgiving dinner featuring unexpected dishes.
Ingredients
Scale
- 1 whole roasted duck
- 2 cups quinoa
- 1 cup cranberries
- 1 cup pecans
- 1 cup Brussels sprouts
- 2 tablespoons olive oil
- 1 tablespoon maple syrup
- Salt to taste
- Pepper to taste
Instructions
- Preheat the oven to 375°F (190°C).
- Season the duck with salt and pepper, then roast for 1.5 hours.
- Cook quinoa according to package instructions.
- In a pan, sauté Brussels sprouts in olive oil until tender.
- Mix cooked quinoa with cranberries and pecans.
- Drizzle maple syrup over Brussels sprouts before serving.
- Carve the duck and serve with quinoa and Brussels sprouts.
Notes
- Duck can be substituted with goose or chicken.
- Quinoa can be prepared a day ahead.
- Feel free to add other seasonal vegetables.
- Prep Time: 30 minutes
- Cook Time: 1 hour 30 minutes
- Category: Main Course
- Method: Roasting and sautéing
- Cuisine: Fusion
Nutrition
- Serving Size: 1 plate
- Calories: 600
- Sugar: 10g
- Sodium: 300mg
- Fat: 30g
- Saturated Fat: 8g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 8g
- Protein: 35g
- Cholesterol: 100mg
Keywords: untraditional thanksgiving dinner