Fruits are a great touch to poultry dishes. They are great additions for festive seasons, birthday dinners or even to spice up your poultry recipes. For duck recipes, they take a bit longer to cook and special consideration needs to be made in order to render out the fat that comes with the skin.
So if you are planning to cook with duck, make sure you have at least 2 hours on hand. They are great alternatives to chicken and the best part is you will end up with a lot of duck fat which can be used to replace butter or coconut oils. Adding cherries are a perfect match. They have an ideal combination of sweet and sour and make for a classy sauce.
2 duck legs
1 teaspoon of coarse sea salt
1/4 teaspoon of each dried rosemary and sage
Cherry Sauce Ingredients
3/4 cup of fresh cherries
1 sprig of fresh rosemary
1. Preheat oven to 320ºF
2. Season the duck legs with Rosemary, sage and sea salt.
3. Place the duck legs in a roasting dish and put it in the oven.
4. Roast for 60-80 minutes until the skin is brown or until the internal temperature of the duck leg reaches 165ºF.
5. In the meantime, simmer the cherries with the sprig of rosemary in a small sauce pan over low heat.Once the cherries have a soft consistency with liquid around them, remove the rosemary sprig and then mash the fruit with a fork for thicker texture or blend for a smoother texture. Set the sauce aside once done.
6. Once duck is cooked, strain the fat for cooking later.
7. Pour cherry sauce over the roasted duck and serve.
Under a paleo lifestlye, whole grain products are not recommended. Whole grain products are considered refined foods as they are no longer in their natural state even if they are labelled ” whole”. They may have started whole before entering the factory but once it is popped, puffed, floured, or shredded , they have now become refined.
We all know mashed potatoes go well with almost everything and they would be a great side dish for our paleo recipes. But we found the most amazing alternative to mashed potatoes ; Mashed Faux – Tatoes.
1 Head of cauliflower
4 tablespoons of butter or coconut oik
1/2 Teaspoon of sea salt
1 Tablespoon of Rosemary or sage
Black pepper to taste
1. Chop the cauliflower into 2-3 inch pieces
2. Steam the cauliflower until it is fork tender and place it in the food processor
3. Add butter, sea salt and herbs.
4. Puree until smooth and creamy
5. Add Black pepper to tasteRead more
What is Tartare? You would have heard and seen this term on your menus or heard your friends recommend a tartare dish. The name tartare is used for dishes that contain finely chopped meat or raw fish. Normally tartare comes with a white sauce made from mayonnaise, capers and various accompaniments.
Salmon Tartare: A meal that is both healthy, easy to make and a great alternative for dinner.
500g of Cured Salmon
3-4 Pickled Cucumbers, chopped
2 Red Onions, finely chopped
6 Hard Boiled Egg, Chopped in Halves
2 Ripe Avocados, Sliced and the stone removed
4 Raw egg yolks in halves of eggshells
5 Tbsp Large Capers
1 Jar Lumpfish Caviar (80g)
Freshly ground black pepper
- Ensure the cured salmon is cut into small cubes and place it in the middle of a large dish.
- Place the pickled cucumbers, onions, eggs, capers and avocado around the salmon.
- Squeeze a little lemon juice over the avocados so it does not turn brown.
- Place the egg yolks in their shells around the dish
- Pull out dollops of caviar and put it around the dish.
- Mix all the ingredients together
- Season with pepper
Cooking Time 25 mins