May 28th, 2021
Lunch today: Confit Duck Poke Bowl. Using our own confit duck (which really, really is as good as you’d get in a restaurant!) this is ready in a flash. And super-healthy.
We popped the duck in the oven for 10 minutes to warm through, under a hot grill for another 5 for the skin to completely crisp up – and then shredded it all with a fork. Super tender and tasty.
While that was happening, we threw some fresh crispy baby lettuce into a bowl, added avocado, cucumber, radish and some kimchi – together with some brown rice we had in the fridge (pre-cooked with turmeric and ginger)
We added the shredded duck to everything in the bowl, and tossed on a little olive oil, and a splash of some fabulous local apple cider vinegar we found at @tanbella_orchard (We went there a couple of weeks ago to pick our own apples. Nothing like fresh, crisp, juicy apples straight of the tree! A great morning out. So lucky to have this on our doorstep.)
The amount of duck you see here is slightly less than half of one of our confit duck portions – so you could easy make poke for two.