Spiced Duck Breast Paleo Recipes, With flavors naturally ground in a mortar and pestle and the rich, gamey taste of duck, this formula brings back the Medieval days of jousting competitions and meandering minstrels. On the off chance that you’ve never consumed duck previously, it tastes practically like the dim meat of a chicken leg, yet significantly more tasty – served over mushrooms, leeks, and butternut squash, its a supper fit for a ruler. In case you’re not an aficionado of butternut, you could utilize kabocha (Japanese pumpkin) rather; they both work astonishingly.
The fat in the duck is one of the keys to this current formula’s profundity of flavor. Duck fat is very sound (around 35% soaked, 52% monounsaturated, and just 13% PUFA ), and even a little measure of meat will deliver some of this “fluid gold.” Don’t toss it out – spare it to make confit or include that finger-licking duck fat taste to any sort of meal vegetables.
The other peculiarity of this dish is, obviously, the flavors. Star anise is a customary add in various types of Asian duck formulas; it includes a compelling note of licorice to the dish and supplements the extravagance of the meat. One star doesn’t look like much, yet fight the temptation to include more: the kind of anise is exceptionally solid, and its not difficult to try too hard.
To get the wealthiest taste from the duck, it truly is better to marinate it no less than 1-2 prior hours cooking. In case you’re in a hustle, you can skirt this step however you will lose a percentage of the flavor. The formula gives bearings for medium-uncommon; on the off chance that you like your duck as of now quacking, shave a couple of minutes off the cooking time, and on the off chance that you like it well done, include few.
Spiced Duck Breast Recipe
SERVES: 4 PREP: 1h15 min. COOK: 45 min.
- 4 duck breasts, skin-on;
- 14 oz. butternut squash, cubed:
- 8 shiitake mushrooms, thinly sliced;
- 2 small leeks, cut into 1-inch slices;
- ½ cup of duck stock;
- 1 star anise
- ½ tsp. black peppercorns;
- 1 tsp. sea Salt;
- 2 tbsp. extra-virgin olive oil;
- Sea salt and freshly ground black pepper to taste;
- Score the duck skin in a crisscross pattern.
- Crush and grind together the star anise, black peppercorn, and sea salt in a mortar and pestle.
- Rub the ground spices on the duck skin, and place the duck in a small container with the skin side up.
- Add the duck stock, cover, and marinate for at least an hour or two.
- Preheat your oven to 350 F.
- Place the shiitake mushrooms, the leeks, the cubed butternut squash, and 2 cups of water in a roasting pan, and season to taste.
- Cover and cook in the oven for 30 minutes or until the butternut squash cubes are soft.
- In a skillet, over a high heat, sear the duck, skin side down, until browned.
- Place the duck breast onto a rack set over a roasting pan, skin side up, and roast for 15 to 20 minutes for a medium-rare result.
- Place the duck breast in the oven under a broiler for a minute or two to crisp-up the skin.
- Serve the duck breast sliced over the vegetable mixture.
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