Pan Seared Duck Breast

Instructions

Pan Seared Duck Breast

·      1 whole duck breast, scored

·      1 pinch Cajun seasoning

·      1 tsp cilantro, chopped

·      1 tsp cinnamon

Method

-      Score the fat on the duck breast

-      Season the duck breast with salt, Cajun spice, black pepper, chopped cilantro, and cinnamon, making sure to get seasonings inside the fat

-      Place the duck breast in a hot cast iron skillet and sear for 6 minutes

-      Flip the duck breast over and place in the oven to cook for another 12 to 15 minutes at 375 degrees

-      Take out of the oven and let the duck breast rest for 2 to 3 minutes to allow the juiced to set

Carrot Hash

Ingredients

·      1 tablespoon olive oil-butter blend

·      2 tablespoon diced bacon

·      1 tablespoon minced garlic

·      1 cups peeled and chopped heirloom carrots

·      1 teaspoon cinnamon

·      1 Granny Smith apple, skin left on and chopped

·      1 pinch nutmeg

·      1 teaspoon chopped mint

·      1 cup spinach

·      Salt and pepper to taste

Method

-      Using the same cast iron skillet used to sear the duck, add olive oil-butter blend and diced bacon

-      Render the bacon until crispy, about 3 to 5 minutes

-      Add the minced garlic until aromatic, about 1 minute

-      Add the carrots, cinnamon, apple, nutmeg, mint and spinach, cook for 3 to 5 minutes

-      Adjust seasonings and serve with sliced duck breast

Carrot Apple Puree

Ingredients

·      3 cups water

·      2 carrots, chopped

·      ½ cup apples, sliced

·      1 cup spinach

·      1/3  teaspoon cinnamon

·      1 pinch nutmeg

·      ½ lemon, juiced

·      ½ cup coconut water

Method

-      Bring the vegetables up to a simmer until tender, about 10 to 13 minutes

-      Strain the vegetables out and place into a blender

-      Add the cold coconut water until vegetables are smooth and you’ve reached desired consistency

Ingredients
  • 1 whole duck breast, scored
  • 1 pinch Cajun seasoning
  • 1 tsp cilantro, chopped
  • 1 tsp cinnamon
  • 1 tablespoon olive oil-butter blend
  • 2 tablespoon diced bacon
  • 1 tablespoon minced garlic
  • 1 cups peeled and chopped heirloom carrots
  • 1 teaspoon cinnamon
  • 1 Granny Smith apple, skin left on and chopped
  • 1 pinch nutmeg
  • 1 teaspoon chopped mint
  • 1 cup spinach
  • Salt and pepper to taste
  • 3 cups water
  • 2 carrots, chopped
  • ½ cup apples, sliced
  • 1 cup spinach
  • 1/3 teaspoon cinnamon
  • 1 pinch nutmeg
  • ½ lemon, juiced
  • ½ cup coconut water

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