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.
Step By Step Instructions
- 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.