Smoked Duck Salad Grain Bowl
This smoked duck grain bowl consists of braised red cabbage with bacon, salad greens, brown rice, edamame, cherry tomatoes and brown rice. The main protein of this dish is smoked duck breast, which I bought on the way home at the supermarket deli. All I needed to do was to slice the duck breast and assemble the rest of the ingredients to serve :P I’m almost too sheepish to post this “recipe” but it really works for me to make a sumptuous dinner in a jiffy on weekdays.
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You can prepare beforehand (refrigerated):
- Braised red cabbage and brown rice. Can be cooked up to 5 days in advance and reheated in the microwave.
- Edamame. I buy takeaway edamame from Sushi Express. Since it’s the same price as buying frozen ones from the supermarket, I was thinking why not :P But it’s just as easy to prepare them yourself. Just cover frozen edamame in a bowl with boiling water for 4 minutes and then drain.
- Cherry tomatoes & salad greens can be washed and dried in a salad spinner the night before.
- Salad dressing (see next paragraph) can be prepared 1-2 days in advance. I usually make my salad dressing on the same day though, since it is super quick.
This tahini-soy sauce is our salad dressing for the day. It takes only 5 minutes to make. Just add all the ingredients in a bowl and whisk. It is a little creamy and tastes savoury & nutty, going well with the greens and smoked duck.
This is the braised red cabbage with bacon I made the day before. It is sour, sweet and savoury at the same time. It is SO GOOD when mixed in with plain brown rice. If you don’t have time to cook the cabbage, just substitute the bowl with raw shredded ones.
Smoked Duck Grain Bowl Recipe
If you don’t have time to cook the braised red cabbage at step 1, substitute with 5 slices of raw red cabbage, thinly shredded.
Read the previous page for ideas on how to prepare the ingredients the night before for fast serving.
Ingredients:
- small piece (about 200g) smoked duck breast from the deli sliced thinly
- braised red cabbage with bacon (get the recipe here)
- 200g salad greens (such as romaine lettuce, baby spinach etc) washed and spun dry
- 3/4 cup shelled edamame#
- 150g cherry tomatoes
- 2 servings (about 150 grams) cooked brown rice or any fave complex carb reduce or omit if eating low-carb
# Place frozen edamame pods in a bowl, pour boiling water over them and soak for 5 minutes. Drain water and remove edamame from the pods when they are cooled.
Tahini-Soy Dressing
- 2 tbsp tahini sauce
- 2 tsp low-sodium soy sauce
- 1 tsp clear or apple cider vinegar to taste
- 1 tsp honey
- 1 tbsp sesame oil
- 2 tbsp extra-virgin olive oil
- 1 clove minced garlic (or 1/2 tsp garlic powder)
Directions:
- Make braised red cabbage with bacon. Follow this recipe to make a small pot of braised red cabbage with bacon. The recipes serves about 4 pax; so portion out the required servings for your grain bowls accordingly. Leftovers keep well in the fridge and can be reheated in the microwave.
- Make the tahini-soy dressing. Combine (A) in a bowl and whisk by hand or a latte whisk, until smooth and creamy. Season to taste. Divide dressing into 2 condiment saucers.
- Assemble the salad grain bowl. Divide salad leaves to two serving bowls. Top each bowl with braised red cabbage, edamame, cherry tomato and brown rice with tahini-soy dressing at the side.