Ingredients
- 1 Roast Half Duck, defrosted
- ¼ cup adobo sauce
- 2 cup brown rice or cilantro lime rice, cooked
- ½ large red onion, thinly sliced
- 1 green bell pepper, thinly sliced
- 1 tsp. olive oil
- ½ tsp cumin
- 1 tsp chili powder
- ½ cup Pico de Gallo or salsa
- 1/3 cup shredded Monterrey jack cheese
- 1 lime, quartered
- 1 tbsp. cilantro finely diced
- 1 tbsp. crema
Direction
- Pre-heat air-fryer to 390 degrees Fahrenheit. Separate half duck into two portions. Air-fry for 12 minutes.
- Toss red onion slices and green peppers in olive oil with chili powder, cumin, and a pinch of salt. Air fry for 10 minutes at 390 to make fajita veggies.
- Shred roast half duck into bite size pieces. Toss with adobo sauce.
- Separate rice into two bowls. Divide adobo duck, fajita veggies, Pico de Gallo, and cheese between bowls.
- Squeeze a lime wedge over each bowl. Drizzle crema on top. Garnish with extra lime wedge and cilantro.