Duck duck goose
Sitting on a caboose
Drinking a latte
Chatting with a moose
Going to a market
Getting lots of fruits
Vegetables and reindeer
Working in cahoots
Married with a flower
Not the petaled kind
A cruciferous white bower
Fat renders it sublime
Cooked up over heat
With some tasty meat
In the end you’ll thank me
This dish is darn good eats.
- 1 duck breast + 1 teaspoon sea salt
- 4 cloves garlic
- 1 onion
- 1 tablespoon ginger (optional)
- 3 scallions
- 3 carrots
- 6 purple radishes (optional)
- 1 cup snow peas or regular peas (optional)
- 2 cups of bok choy (when chopped)
- handful of cilantro (optional)
- 1 large head cauliflower (~6-7 cups when riced)
- juice of ½ a lime
- 1 tablespoon coconut aminos
- ~1 teaspoon sea salt
- avocado or olive oil (optional, if you don't want to use duck fat, but come on now, la graisse du canard...)
- Score fatty side of duck breast in both directions. Salt duck breast on both sides and cook fat side down on medium heat in large skillet until most of the fat has rendered (~5 minutes), then flip and cook for ~3-4 minutes on the other side (depending how medium you like your duck).
- While duck breast is cooking, prepare vegetables, mincing onion, garlic, ginger, scallions, and cilantro, and chopping carrots, radishes, snow peas, and bok choy into bite-size pieces.
- Remove duck from skillet and rest. Pour off duck fat, leaving ~2-3 tablespoons in the skillet.
- Cook carrots, onion, garlic, and ginger in duck fat over medium-high heat for ~5-10 minutes, until carrots have softened.
- While aromatics are cooking, food-process or grate cauliflower into rice-sized pieces and set aside.
- Add other vegetables (bok choy, snow peas, radishes, and scallions) to the aromatics in the pan, and cook together for another 5 minutes.
- Add in cauliflower rice and seasonings (lime juice, coconut aminos, and salt) and cook for another 5 minutes. Add in duck and warm through for ~2 minutes.
- Turn off heat, add in cilantro, and plate for serving.
This post has been shared on Phoenix-Helix’s Paleo-AIP Roundtable.