Roast Duck Burrito Bowl
Say hello to a delicious and flavorful recipe that is perfect for meal prepping! With tender roasted duck, cilantro, tomato's and more, this dish a so much to offer!
Ingredients
-
1 Roast Half Duck, defrosted
-
¼ cup adobo sauce
-
2 cup brown rice or cilantro lime rice, cooked
-
½ large red onion, thinly sliced
-
1 green bell pepper, thinly sliced
-
1 tsp. olive oil
-
½ tsp cumin
-
1 tsp chili powder
-
½ cup Pico de Gallo or salsa
-
1/3 cup shredded Monterrey jack cheese
-
1 lime, quartered
-
1 tbsp. cilantro finely diced
-
1 tbsp. crema
Directions
-
1
Pre-heat air-fryer to 390 degrees Fahrenheit. Separate half duck into two portions. Air-fry for 12 minutes.
-
2
Toss red onion slices and green peppers in olive oil with chili powder, cumin, and a pinch of salt. Air fry for 10 minutes at 390 to make fajita veggies.
-
3
Shred roast half duck into bite size pieces. Toss with adobo sauce.
-
4
Separate rice into two bowls. Divide adobo duck, fajita veggies, Pico de Gallo, and cheese between bowls.
-
5
Squeeze a lime wedge over each bowl. Drizzle crema on top. Garnish with extra lime wedge and cilantro.
