WebSeason the duck breasts with salt. Cut the beetroot and sweet potatoes into large cubes, about 2 cm (1 inch square). Spread …
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WebPat dry the duck breasts with a paper towel. Score the duck skin with sharp knife, making sure to not cut into the flesh. Season the …
WebReduce the heat to low. Preheat an oven to 350 degrees. In a bowl, whisk together the vinegar, stevia, lemon juice, and minced garlic clove. Pour this liquid over the duck breasts into the skillet. Let the ducks breasts cook …
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WebPlace the duck breasts skin-side down in a pan on a low to medium heat (no oil) and cook for about 6 minutes or until the skin is golden and crisp. Turn the breasts over and quickly seal. After pouring off any excess fat …
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WebInstructions. Preheat oven to 350 degrees. Season duck breast liberally with sea salt and black pepper. Place the duck breasts, fat side down, in a cold skillet to render off the fat over medium heat. Sear …
WebRoasting. Preheat the oven to 400 degrees F (204 degrees C). Line two baking sheets with foil (greased lightly) or parchment paper. In a large bowl, toss together the cubed butternut squash, cauliflower …
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Web10g of lavender, dry 100ml of maple syrup Beetroot and sweet potato 6 small beetroot 2 sweet potatoes olive oil butter salt Combine the Szechuan pepper, coriander, cumin and fennel in