Crispy Roast Duck with Blanched Italian Carrots
I just want to say THANK YOU for all of your continued support and readership! You've heard it from me before but I feel so blessed to have readers! It's nice to not be writing to a brick wall even though my pictures are shit, I cuss and commit the occasional but ever present typo. Props to you and as always, feel free to share with friends and family. Living Paleo will CURE you, literally. Remember- FOOD FIRST!!!
Anywho! I did some cooking this weekend, most notably made an amazing meal with duck! I got the organic free range duck breasts and legs from Whole Foods. The other ingredients were from my CSA box. To be honest though, the breasts were SO much better than the legs and MUCH easier to eat. I'd just go with them if this is your first duck try.
Remember- you're a "chef" if you're fearless in the kitchen. To illustrate, here are some of my favorite quotes by Julia Child, she's pretty much a goddess :)
“This is my invariable advice to people: Learn how to cook- try new recipes, learn from your mistakes, be fearless, and above all have fun!”
― Julia Child, My Life in France
“The only time to eat diet food is while you're waiting for the steak to cook.”
― Julia Child
“The only real stumbling block is fear of failure. In cooking you've got to have a what-the-hell attitude.”
― Julia Child
“The best way to execute French cooking is to get good and loaded and whack the hell out of a chicken. Bon appétit. ”
― Julia Child
“You don't have to cook fancy or complicated masterpieces - just good food from fresh ingredients.”
― Julia Child
“Fat gives things flavor.”
― Julia Child
“...no one is born a great cook, one learns by doing.”
― Julia Child, My Life in France
My dish consisted of crispy roasted duck, blanched Italian carrots and sauteed dino kale with onions.
The easiest duck you've ever made!
Ingredients
- duck breasts - 2
- duck drumsticks - 2
- 1/2 stick - butter or
- 4 tbsp - ghee
- 1/4 cup - coconut oil
- 2 tbsp - garlic - chopped
- 2 tbsp - rosemary - finely chopped
Instructions
- Preheat the oven to 400.
- Salt and pepper the duck on both sides.
- Melt the coconut oil in a stainless steel pan and start to brown the duck skin side down (about 6 minutes) and repeat the same thing on the other side.
- Before you pop it in the oven throw in the butter, garlic and rosemary.
- Make sure to scoop up the goodness on top of the breasts (baste) and in it goes for about 15 minutes.
- Check it mid way, flip and baste on some more goodness. Take them out and LET THEM SIT DAMMIT- for about 10 minutes :).
- There will be a beautiful layer of fat, if you're not fully into consuming lots of good fat, it's easy to pick around although I don't recommend ignoring it. YUM.
Live to Thrive,
Lauren
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