Recently when I was visiting my family over Easter, Mum made slow roasted duck. She made this version
and it was beautiful, so tender! Last night, we had friends over and I made the version below but forgot to take a photo! I didn’t have any orange/juice hence the switch to the ‘soy’ version.
2kg-ish whole duck, rinsed
1 teaspoon chopped fresh basil leaves
1 teaspoon chopped fresh ginger root
1 teaspoon salt
1/2 cup coconut aminos/tamari/soy
2 cups water
1 cup honey
1/2 cup coconut oil/olive oil/butter
1 teaspoon lemon juice
- Preheat oven to 175C/350F.
- In a small bowl mix together mix together the basil, ginger, salt and 1/4C coconut aminos or substitute and rub mixture all over the duck. Place it into a roasting dish with a lid.
- Add water.
- In a small saucepan combine the honey, coconut oil/butter, lemon juice and remaining 1/4 C coconut aminos. Simmer together over low heat until syrupy; pour a little of the mixture over the duck, saving the rest for basting. Cover dish.
- Bake/roast duck for 30 minutes. Turn duck breast down, reduce heat to 150C/300F and roast covered for another 2 to 2 1/2 hours, or until very tender. If desired, turn duck breast up during last few minutes of cooking, to brown.
- Once removed and cooled slightly you can pull all the meat of the carcass.
- Serve with side of your choice (eg warm sweet potato and herb salad) and pour over some of the syrup.
Serves about 4-6.
NB: I made this ahead of time and once I removed all the meat and got rid of the carcass, I left the juices/fat in the pan, and put it in the fridge for a few hours. The fat the solidified and I scraped the fat off, threw it out and then put the meat back in the juice to warm just before serving.
NB for AIP or paleo use the coconut aminos and coconut/olive oil.
I have been asked a few times about some of the ingredients I use in a lot of my cooking – so here are the ones I usually use:
Coconut oil – coconut oil is a very healthy oil. For an excellent article on why coconut oil, see Irena Macri’s article. I usually buy the Nuigini one as it doesn’t have a really strong flavour and I like the jar it comes in (I am a packaging girl!). Depending on the weather it can either be solid or liquid at room temperature (in summer liquid and winter solid, in Brisbane anyway). It isn’t cheap but I did read that you should spend your money on the best quality fat you can. To give you an idea, I pay AUD$30 for the 1L jar and it lasts me 1-2 months.
Coconut aminos – they are basically a gluten free non-soy alternative to soy sauce. I use a lot in asian cooking or in marinades. I have these 2 different ones – the one on the left I get from my local organic markets and the one on the right is more easily available in most health food stores. I have just noticed with the Nuilife one though that one of the ingredients is birds eye chilli, so that won’t be AIP so check the different brews! They each cost my roughly AUD$10 a bottle
Buckini’s – I have blogged about these little ones before. Basically they are a fruit but for my they work as a ‘nut’ due to the crunch. You can sprinkle on poached fruit, on a salad, put them in your smoothies etc. Here is a picture of the brand I buy – Loving Earth. This particular one is the caramelized one, but if you buy the plain one it has no sugars 😉 For the plain 500g bag I pay about AUD$12.
If there are any other ingredients you’re not sure about, just let me know.
I don’t get any benefit for plugging these brands other than knowing I might have helped you out in your quest!
Are you looking for inspiration for dinner over the weekend? There’s nothing quite like a lamb roast and whilst my husband usually cooks the butterflied lamb in our house on the BBQ (all BBQ cooking is delegated to him), I thought I’d have a go at oven roasting it this time. It was a winner – moist, tender, delicious.
To make it truley paleo/AIP compliant, just don’t glaze with the fig glaze.
Continue reading roasted butterflied leg lamb with fig glaze
This week I have a hankering for Thai flavours. Perhaps it’s the spring in the air & my kaffir lime tree FULL of fragrant leaves. This was last night’s dinner, tonight’s was a red chicken curry with black bean noodles but the photo didn’t turn out all that well!
Continue reading seasame thai chicken & salad