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.
Duck Fried 'Rice' (paleo, AIP)
Prep time
Cook time
Total time
This recipe is just one of many fantastic, easy meals included in the 30 Minute Meals for the Paleo AIP Cookbook (check it out here!). You can find this recipe + my lamb saag and bacon-mushroom cauliflower 'risotto' exclusively in 30 Minute Meals, along with over 100 other full meals (300+ recipes total!) from 40 talented bloggers. In the meantime, cook this up for a fast and delicious fried rice alternative that won't have you wanting anything 'cept more of its own deliciousness (true story, immediately ate all 4 servings of this myself...but it's cauliflower, so it's okay, right?).
Author: Julie Hunter
Recipe type: Paleo, Autoimmune-Protocol
Cuisine: Pan-Asian/Chinese
Serves: 4
Ingredients
- 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...)
Instructions
- 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.
This looks INCREDIBLE. I’ve actually never cooked duck breast before… when you say “depending how medium you like your duck”, does duck not cook like chicken and turkey? Is it okay to cook it slightly underdone like how you’d cook a steak medium rare? Thanks for the help! Really want to make this!
Yes duck is typically cooked medium, and it’s okay for it to be a bit pink/purple but also depends on your taste/the quality of your duck – I like to sear the outside (well-seasoned) and let the fat cook down and just make sure it’s warmed all the way through but still juicy.