DirectionsStep1Pre-heat oven to 450FStep2Remove your bird from wrapping, check inside the cavity for the neck & giblets. If it has them, you can save them for stock (I store them in the freezer).Step3Measure out coconut oil and drizzle it over the duck, use your hands to evenly coat it. Next, measure your salt and pepper, then rub down your oiled bird with salt (and pepper, if applicable).Step4Peel onion & dice into 1/2 inch chunks, same with celery. Stuff into the cavity of the bird. Place on the roasting rack over drip pan. Roast at 450F for 25min.Step5In the meantime mince 5 garlic cloves. Then juice 4 ripe clementines- I halve them and use a lemon juicer or just squeeze into a bowl with my hands.Step6Remove seeds from juice, then add in garlic, ginger, coconut aminos & Himalayan salt.Step7After 25 minutes are up, remove the duck from oven.Step8Lower temp to 375F. Drain fat from drip pan {use for veggies}.Step9I had my veggies diced and ready to go. I tossed them in the fat, and spread them out over the sheet pan, they were ready to eat along with the duck!Step10Brush duck with juice aminos mix. Make sure to get in between the wings and thighs and the underside too.Step11Place back in the oven & brush every 20 minutes (just brushing the top thoroughly will do) for an hour or until done .Step12The duck skin will begin to darken, becoming golden, then orange-brown and crisp looking.Step13Each time you insert your brush in the mix give it a little mix to pick up the garlic & move the ginger. Let it settle for a few minutes after removing from oven. In the meantime mince a bunch of Thai basil to serve with it.Step14Cut duck into quarters or shred it, serve over roasted vegetables with basil on top. perfectionIngredientsIngredientsadd poundDuck4 Clementines (or oranges)5 clovesGarlic1 teaspoonGinger Powder¼ cupCoconut Aminos (AIP reintro: 1 tsp black pepper)1 tablespoonHimalayan Pink Salt3 tablespoonsCoconut Oil1 Vidalia Onion3 Celery (stems)3 sprigsThai BasilSee moreNutritionalNutritional792 CaloriesFrom thecastawaykitchen.comRecipeDirectionsIngredientsNutritionalFeedbackThanks!Tell us more
WebNov 28, 2022 · Preheat your oven to 350 F. Season the duck generously with sea salt, freshly ground black pepper, and allspice. Brown the duck legs on a skillet over medium-high heat on both sides for 3 to 4 minutes. …
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WebAug 29, 2017 · 17. Shaved Asparagus, Blackberry, and Seared Duck Breast Salad. This simple salad is done in less than half an hour, with ghee-cooked suck breast, bright …
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WebOct 31, 2013 · 4 sprigs of your favorite herb (I used flat-leaf parsley, but Hank also suggests sage, rosemary, thyme, or a mixture) Preheat the …
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WebMar 2, 2023 · Saturated (SFA) - 29%. Monounsaturated (MUFA) - 43%. Polyunsaturated (PUFA) - 23%. (Numbers do not add precisely to 100 because there are a few other minor types of fat.) Duck fat is better for …
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WebPlace the duck breast side up on a heatproof dish and set the dish on the rack. Cover and steam for 30 minutes. Let cool slightly. Preheat the oven to 375°F. Combine the marinade ingredients and rub the marinade over the …
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WebFeb 8, 2022 · Remove from the oven and place on a chopping board to rest. Increase the temperature in the oven to 220 °C/ 430 °F (fan assisted), or 240 °C/ 465 °F (conventional). Add the asparagus to the hot skillet with …
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WebSep 29, 2023 · Instructions. Prepare the low-carb croutons. Preheat oven to 175 °C/ 350 °F (fan assisted), or 195 °C/ 380 °F (conventional). Line a baking sheet with parchment paper. Mix ground chia seeds, coconut …
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WebOct 23, 2017 · Preheat the broiler to high and adjust the oven rack 6 to 8 inches from the heat source. Line a rimmed baking sheet with parchment paper and set aside. Mix the oil, salt, pepper, and paprika together in a …