If you are like me, you get tired of chicken breast dinners. To change things up, but still keep it simple, I love to cook with duck. You can cook it the same way you would chicken, but it is all dark meat, so it has a richer moister meat. I used leg quarters, but you can always use breasts if you prefer, or even roast a whole duck. The method is exactly the same, the only thing that changes is the cook time. I served mine with steamed broccoli and garlic mashed potatoes, which walk the line of paleo. If you are a purist, substitute the white spuds for some sweet potatoes. It’s like a mini thanksgiving dinner on a weeknight!
2 large leg quarters or 2 breasts
1 tsp paprika
1 tsp minced garlic
1 tsp minced shallots
1/2 tsp sea salt
1/2 tsp fresh ground pepper
1/4 tsp cayenne
1 tsp chili powder
1 tbsp grass fed butter, olive oil or coconut oil melted
Score skin of the duck by running a kife across the meat in a crosshatch pattern making sure to pierce the skin but not the meat. This will help make the skin crispy and not soggy and greasy. Mix all dry spices together and rub all over duck pieces. Stir shallots and garlic into melted butter or oil. Pour mixture over the top of the meat. Cook on 375 for about 30-45 minutes, or until meat is cooked through.
*Treat duck like red meat rather than poultry. You can eat it medium rare to well done without having to worry about salmonella poisoning. Like red meat, the more rare, the juicier and more flavorful the meat will be. I still tend to cook mine well done however.
For garlic mashed potatoes
2-3 medium russet potatoes
2 tsp minced garlic
1/4 cup almond milk
2-3 tbsp grass fed butter or ghee
salt and pepper to taste
Peel potatoes and cut into bite sized pieces. Place in a large enough pot and cover with water. Cook potatoes until very tender. Drain potatoes and return to pot. Add all other ingredients and mash. If you like lumpy potatoes you can just use a fork, (and even leave the skins on). I prefer mine light and fluffy, so I use an electric mixer.