![Rouleaux de printemps au magret + poke bowl au lomo](/sites/default/files/styles/produit_300/public/2022-02/Rouleaux%20de%20printemps%20au%20magret%20%2B%20poke%20bowl%20au%20lomo%20%281%29.jpg?itok=dEhe4FSu)
Recipies
Spring rolls with Duck Breast and poke bowl with Iberian Lomo
Print
1h15
Hard
4
Ingredients
![Le magret de canard fumé prétranché](/sites/default/files/styles/ingredient_artzner/public/2022-03/le-magret-de-canard-fume-pre-tranche%20%281%29.jpg?itok=vy93srcu)
1 pack of pre-sliced duck breast
![Lomo Ibérique](/sites/default/files/styles/ingredient_artzner/public/2022-03/LOMO%402x.jpg?itok=xi17xIYo)
1 lomo
200g grated courgette
200g grated carrot
8 radishes
100g Chinese vermicelli
A few cherry tomatoes
150g cottage cheese
1 tablespoon of soy sauce
8 rice cakes
1 pepper
Coriander, mint, spring onion
Read more
Preparation
For the spring rolls with smoked duck breast
1
Chop the coriander, mint and spring onionIn a bowl, put the cottage cheese, soy, coriander, mint and spring onion. Season with salt and pepper and mix.
2
Place each rice cake on the work surface and add 3 slices of smoked duck breast, a small handful of vegetables, vermicelli and a spoonful of sauce.
3
Close the spring roll.
For the lomo poke bowl
1
Cut thin slices of lomo.
2
Prepare your poke bowl: put a portion of rice in the middle of your plate, then add the lomo, the rest of the vegetables and the sauce on the side.