Blanched Duck Brown Rice Poke

Name: Blanched Duck Brown Rice Poke
Yield: 990 g
Ingredients: Blanched Smoked Duck 330 g; Tomato 60 ea; Tofu 225 block; Germinated Brown Rice (small bowl) 130 g; Iceberg Lettuce 50 serving; Fresh Cucumber 30 serving; Onion 70 half onion; Condimento White Balsamic 10 ml; Allulose Syrup 20 spoon; Cheongyang Chili Pepper 45 g; Ketchup 10 g; Mustard 10 g

1,071 kcal

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Blanched Duck Brown Rice Poke finished dish

Ingredients

Main ingredients

Blanched Smoked Duck 330 g
Tomato 0.5 ea
Tofu 0.5 block
Germinated Brown Rice (small bowl) 130 g
Iceberg Lettuce 1 serving
Fresh Cucumber 0.5 serving
Onion 1 half onion

Seasonings/Sauce

Condimento White Balsamic 10 ml
Allulose Syrup 20 spoon
Cheongyang Chili Pepper 45 g
Ketchup 10 g
Mustard 10 g

Nutrition summary

Carbohydrates 97.07 g 35%

Protein 84.72 g 30%

Fat 43.54 g 35%

Serving size 990g

Cooking steps

1

Boil the duck meat and cut it into bite-sized pieces.
2

Prepare brown rice.
3

Dice cucumber, avocado, and carrot.
4

In a bowl, add the brown rice, then top with blanched duck, vegetables, and cherry tomatoes.
5

Mix soy sauce, vinegar, and olive oil to make the dressing.
6

Pour the dressing over everything and finish with a sprinkle of sesame seeds.

Blanched Duck Brown Rice Poke

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