Duck. Not a meat that I cook with very often. Ok ever actually. But I recently had some delicious duck at a local restaurant and saw a duck recipe in “Practical Paleo” so I decided it was time to try cooking this meat on my own. Well the boyfriend helped, that I must admit. And I have to say the results were delicious. I will definitely be making this recipe again!
Do any of you know a good duck supplier in Calgary? I would love to find one!
This recipe also uses fresh, local cherries which are absolutely delicious. Oh how I love summer time
Oven Roasted Duck with Coconut Cherry Reduction
(SCD, GAPS, Paleo, Meat)
Instructions
Duck Directions
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Rinse and pat dry 4 duck legs
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Place duck legs into a large baking pan or dish
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Coat duck legs in dried mustard, basil and thyme
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Heat oven to 350F
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Place pan in the oven and cook for 60-65 mins or until brown on the outside
Coconut Cherry Reduction Directions
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Wash and de-seed 2 cups of fresh cherries
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Place cherries in a sauce pan on the stove and turn onto medium heat
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Add 1/3 cup of coconut milk (full fat) to sauce pan
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Allow mixture to heat until cherries soften and start to break apart (10-15 minutes)
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Use a potato masher and crush remaining cherries until you reach your desired consistency (I like the sauce a but chunky)
Well that’s it for now folks! Have a great weekend!
What have you been eating this week? I would love to hear!