Recipes > #CookingWithLiv Recipes > Roast Duck Burrito Bowl

Roast Duck Burrito Bowl

Name: Roast Duck Burrito Bowl
Total time: 30 min
Cuisine: South America
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

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!

Protein: 34 g

Fat: 23 g

Carb: 34 g

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.