Duck Macro Bowl

Name: Duck Macro Bowl
Prep time: 5 Minutes
Cook time: 35 Minutes
Yield: 2 Servings
Cuisine: British
Ingredients: Leftover roast duck, shredded with a fork or 2 duck breasts; 1 small punnet of cherry tomatoes; 100g dry quinoa or 200g cooked quinoa; Torn leaves from 3 stems of kale; ¼ red cabbage, finely sliced; Sea salt & black pepper to season; Extra virgin olive oil to drizzle

preparation 5 Minutes
cook time 35 Minutes
Serves 2

Ingredients Method

Leftover roast duck, shredded with a fork or 2 duck breasts
1 small punnet of cherry tomatoes
100g dry quinoa or 200g cooked quinoa
Torn leaves from 3 stems of kale
¼ red cabbage, finely sliced
Sea salt & black pepper to season
Extra virgin olive oil to drizzle

1. If using fresh duck, heat a griddle or frying pan on a medium heat and cook the duck breasts for 6-8 minutes on each side. Allow the duck breasts to rest for 5 minutes before slicing.

2. Cook the quinoa according to packet instructions, season well with sea salt and freshly ground black pepper and drizzle with extra virgin olive oil.

3. Divide the kale, finely sliced red cabbage, tomatoes and quinoa between two bowls. Top with the duck and season again with sea salt and black pepper.

Ingredients

Leftover roast duck, shredded with a fork or 2 duck breasts

1 small punnet of cherry tomatoes

100g dry quinoa or 200g cooked quinoa

Torn leaves from 3 stems of kale

¼ red cabbage, finely sliced

Sea salt & black pepper to season

Extra virgin olive oil to drizzle

Method

1. If using fresh duck, heat a griddle or frying pan on a medium heat and cook the duck breasts for 6-8 minutes on each side. Allow the duck breasts to rest for 5 minutes before slicing.

2. Cook the quinoa according to packet instructions, season well with sea salt and freshly ground black pepper and drizzle with extra virgin olive oil.

3. Divide the kale, finely sliced red cabbage, tomatoes and quinoa between two bowls. Top with the duck and season again with sea salt and black pepper.