Crispy Duck | Pickled Beets | Turmeric Carrot Puree

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el·e·ments 


2 duck mallard breasts
6 - 8 medium carrots, peeled + diced
1/2 - 3/4 cup Whole30 compliant coconut milk
1 teaspoon turmeric powder
1 sweet onion, chopped
1 tsp sweet paprika
4 tbsp coconut oil
2 garlic cloves
sea salt + pepper 


in·can·ta·tion

+pickled beets+
*see recipe in previous video post*

+carrot turmeric puree+

preheat oven, 400 degrees
line onions + carrots + garlic cloves on sheet pan.
season with turmeric + sweet paprika + salt +  pepper.
coat with 2 tablespoons coconut oil.

bake for 30  mins.
remove from oven, let chill.
add cooled veggies to blender
add 2 tablespoons coconut oil and 1/4 cup coconut milk. 
blend till smooth.
add additional coconut milk + sp if needed. 

+duck+

pat dry duck breast.
score skin of duck with knife.
rub skin of duck skin with sea salt, generously  
let rest, 10 mins
place duck breasts in cast iron pan, skin side down
gradually turn up the heat to medium. 
fry duck, 5-10 mins.
turn, cook 3-4 mins.
remove from pan, rest.
slice on the diagonal, once cool. 

serve with:
carrot turmeric puree + sliced pickled beets

garnish:
thyme
 

lauren richeson