Sunday Dinner Paleo Style
Sunday in our house is usually a day for a big dinner. We are all home at dinner time for a change so we can actually sit together like a real family and talk. Yesterday was no different. I had a duck in my freezer just waiting to be cooked so I thawed it in the fridge over the weekend and planned a special Sunday dinner for my family. I have never cooked duck before so I wasn't sure exactly how to approach it. I have cooked several turkeys in my lifetime so I took a turkey approach to the bird. I have a recipe for paleo stuffing that I love but it has raisins and apples which are not ok for paleo induction and my husband is not a fan of fruit in his stuffing so I adapted it to fit our needs.
Ingredients:
1 whole duck (ours was about 4 lbs)
Sea salt and fresh ground black pepper to taste
Poultry seasoning (1 tsp for dressing + sprinkle for the bird)
1 tbsp coconut oil
1 yellow onion chopped
5 stalks celery chopped (leaves too)
1 cup chopped mushrooms
Chopped liver from the duck
Directions:
1. Pre-heat the oven to 350 degrees.
2. Rinse the duck and pat dry inside and out. Rub the entire outside of the bird with the sea salt and pepper and a generous sprinkle of poultry seasoning.
3. Heat coconut oil in a large skillet.
4. Brown the liver with the onions and then add the celery, mushrooms and poultry seasoning. Cook over medium heat until tender.
5. Spoon the dressing into the cavity of the prepared duck and fold the skin around the opening tucking it into the stuffing to hold or sew shut with cooking twine if you are fussy like that.
6. Place the duck on a rack in a shallow roasting pan.
7. Cook in the pre-heated oven for approximately 2 hours or until a cooking thermometer inserted into the meat between the leg and the bird registers 180 degrees F. (remember to not allow the thermometer to touch bone and that breast meat cooks faster than other parts of the bird)
8. When it is ready to take out of the oven, tent with foil and let rest for 10 minutes before carving.
Serve with steamed broccoli, Paleo Flax Bread and Pumpkin Pie for dessert.
Ingredients:
1 whole duck (ours was about 4 lbs)
Sea salt and fresh ground black pepper to taste
Poultry seasoning (1 tsp for dressing + sprinkle for the bird)
1 tbsp coconut oil
1 yellow onion chopped
5 stalks celery chopped (leaves too)
1 cup chopped mushrooms
Chopped liver from the duck
Directions:
1. Pre-heat the oven to 350 degrees.
2. Rinse the duck and pat dry inside and out. Rub the entire outside of the bird with the sea salt and pepper and a generous sprinkle of poultry seasoning.
3. Heat coconut oil in a large skillet.
4. Brown the liver with the onions and then add the celery, mushrooms and poultry seasoning. Cook over medium heat until tender.
5. Spoon the dressing into the cavity of the prepared duck and fold the skin around the opening tucking it into the stuffing to hold or sew shut with cooking twine if you are fussy like that.
6. Place the duck on a rack in a shallow roasting pan.
7. Cook in the pre-heated oven for approximately 2 hours or until a cooking thermometer inserted into the meat between the leg and the bird registers 180 degrees F. (remember to not allow the thermometer to touch bone and that breast meat cooks faster than other parts of the bird)
8. When it is ready to take out of the oven, tent with foil and let rest for 10 minutes before carving.
Serve with steamed broccoli, Paleo Flax Bread and Pumpkin Pie for dessert.
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