Ingredients
- 1 Tbsp. Duck Fat , Melted
- 1 Tbsp. Cumin
- 2 Tbsp. Chili Powder
- 1 Red Onion
- 2 Bell Peppers
- 1 1/2 Cups White Rice
- 1 Cup Black Beans
- ¼ Cup Chopped Cilantro
- 1 Roma Tomato
- 1 Lime
- 1Tbsp. Guacamole
Direction
- Preheat the grill to medium heat. Carefully remove skin from duck breast. Season duck breast with chili powder and cumin.
- Cut red onion into thick slices. Cut bell peppers in half and remove seeds. Brush veggies with duck fat.
- Grill duck breast for 6-8 minutes per side or until it reached 165 degrees F. Grill onions and peppers for 4 minutes per side.
- Cut duck breast into 1/2" thin strips then thinly slice onions and peppers.
- Dice the tomato and cut the lime into wedges.
- Assemble each bowl with ¾ cup rice, ½ cup Black Beans, half of the peppers and onions, cilantro, tomato dices, and top with duck slices and a dollop of guacamole.