The vegan movement has been enjoying macro bowls for years and now we’ve upgraded it by topping it with duck. Macro bowls combine 2-3 vegetables with a good carb such as quinoa and a protein source (our delicious duck).
Kale, cherry tomatoes, quinoa and red cabbage make a tasty base for leftover roast duck. Alternatively, use sliced duck breast for a nutritious lunch that is a source of all the right kind of nutrients.
• Prep time: 10 minutes
• Cook time: 8 minutes
• Yield: Serves 2
• 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
• 1/4 red cabbage, finely sliced
• Sea salt & black pepper to season
• Extra virgin olive oil to drizzle
- If using fresh duck breast, 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.
- Cook the quinoa according to packet instructions, season well with sea salt and freshly ground black pepper and drizzle with extra virgin olive oil.
- Divide the kale, finely sliced red cabbage, tomatoes and quinoa between two bowl. Top with the duck and season again with sea salt and black pepper.
This great family recipe is thanks to Gressingham Duck Recipes at https://www.gressinghamduck.co.uk/recipes/duck-macro-bowl