Breakfast · Mediterranean · 10 min
Duck Confit and Herb-Scented Grain Breakfast Bowl
- Calories
- 472
- Protein
- 30g
- Carbs
- 50g
- Fat
- 17g
Ingredients
- 115 g duck meat
- 161 g brown rice
- 130 g collard greens
- 40 g scallion
- 8.2 g extra virgin olive oil
- 25 g fresh flat-leaf parsley
Method
- 01Place duck confit in a non-stick skillet over medium-low heat for 5-6 minutes until the fat renders and skin crisps. Remove duck, shred meat, and set aside, reserving rendered fat in pan.
- 02Add blanched chopped collard greens to the pan with rendered duck fat and sauté over medium heat for 3 minutes until tender.
- 03Add sliced scallions and cook for 1 minute until softened.
- 04Fold in the cooked brown rice and quinoa blend, toasting in the pan for 2 minutes to absorb flavors.
- 05Remove pan from heat and stir in shredded duck meat until heated through to 165°F (74°C).
- 06Transfer mixture to a bowl, drizzle with extra virgin olive oil, and garnish with fresh minced flat-leaf parsley before serving.
- 07Cook the duck until the duck reaches an internal temperature of 165°F (74°C) in its thickest part before serving.
Cook it with the whole plan around it
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