Duck Macro Bowl

Image and recipe courtesy of Gressingham Duck

A beautiful salad that really emphasises the delicate flavours of duck!

  • 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.
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