Paleo Recipes – Cavegirl Cuisine

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Duck Breast with Plum Sauce (paleo and gluten-free)

Duck Breast with Plum Sauce (paleo and gluten-free)

Duck Breast with Plum Sauce (paleo and gluten-free)

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Ingredients

  • • 4 duck breasts
  • • 3 plums, pitted and quartered
  • • 1/4 cup water
  • • 2 tablespoons raw honey
  • • 1 teaspoon white balsamic vinegar
  • • 1/4 teaspoon red pepper flakes
  • • 2 teaspoons coconut aminos
  • • pinch of salt
  • • 2 tablespoons slivered almonds

Directions

  1. In a medium saucepan, combine plums and water.  Bring to boil and then reduce heat to a low.  Add honey, vinegar, red pepper flakes, coconut aminos, and salt.  Continue to cook for approximately 30 minutes, "smooshing" the plums against the sides of the pan occasionally.
  2. Preheat oven to 400 degrees F.
  3. Using a knife, score the fat side of each breast in a criss-cross pattern, being careful not to cut the meat, just the fat layer. Season each side with salt and pepper. In a cast iron or oven-safe skillet, heat the breasts on medium heat, fat side down, for about 8 minutes, rendering the fat and crisping that side. Flip and sear the other side (for a minute or two).  Flip back over (fat side down) and place in the oven. Continue to cook until desired doneness (it varies with the size of the breasts).  I cooked mine another 7 minutes until it reached about 140 degrees for the internal temperature).  Remove from heat and let rest for about 5 minutes.
  4. Using either an immersion blender in the saucepan or transferring the plum mixture to a blender, blend until smooth.
  5. Thinly slice the duck breast meat.  Serve with sauce drizzled atop.  Garnish with slivered almonds.
  6. Enjoy!

Ingredients

  • 4 duck breasts
  • 3 plums, pitted and quartered
  • 1/4 cup water
  • 2 tablespoons raw honey
  • 1 teaspoon white balsamic vinegar
  • 1/4 teaspoon red pepper flakes
  • 2 teaspoons coconut aminos
  • pinch of salt
  • 2 tablespoons slivered almonds

Directions

  1. In a medium saucepan, combine plums and water.  Bring to boil and then reduce heat to a low.  Add honey, vinegar, red pepper flakes, coconut aminos, and salt.  Continue to cook for approximately 30 minutes, "smooshing" the plums against the sides of the pan occasionally.
  2. Preheat oven to 400 degrees F.
  3. Using a knife, score the fat side of each breast in a criss-cross pattern, being careful not to cut the meat, just the fat layer. Season each side with salt and pepper. In a cast iron or oven-safe skillet, heat the breasts on medium heat, fat side down, for about 8 minutes, rendering the fat and crisping that side. Flip and sear the other side (for a minute or two).  Flip back over (fat side down) and place in the oven. Continue to cook until desired doneness (it varies with the size of the breasts).  I cooked mine another 7 minutes until it reached about 140 degrees for the internal temperature).  Remove from heat and let rest for about 5 minutes.
  4. Using either an immersion blender in the saucepan or transferring the plum mixture to a blender, blend until smooth.
  5. Thinly slice the duck breast meat.  Serve with sauce drizzled atop.  Garnish with slivered almonds.
  6. Enjoy!
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