*Find this and other great recipe ideas at Chowstalker!*
"Eating paleo is too expensive!" Well, you better call the whaaambulance because I just got a duck at BJs for six bucks the other day. There are some great deals to be had if you look for them- check out markdowns on items hitting the sale date (as was the case for this duck), invest some time in researching deals on pastured meats, get local produce if you can, you know the drill!
Had I made this duck on a non-work day, I would have used this method, but due to time constraints, I compressed the time down to about three hours, roasting at 325 degrees. I definitely found that scoring the skin, poking and flipping periodically helped the duck to give off a lot of fat- 1 whole cup to be exact. Can't wait to use this on some roasted veggies, hash browns, etc.
Roasted Duck Salad (1 serving):
1 roasted duck breast
3 cups of your fave salad greens
2 TBS coarsely chopped pecans
1 TBS crumbled feta (blue cheese would probably be great, if you're into that)
Berry Vinaigrette, to taste
Berry Vinaigrette (4 servings):
1/4 cup raspberries and/or blackberries (I used a mix)
3 TBS extra-virgin olive oil
1 TBS apple cider vinegar
2 tsp dijon mustard
2 tsp honey
While the duck is roasting, toast the pecans- just put them in a pan on medium-low heat, and cook until they start to get a little color on them (swirl the pan around every couple of minutes); set aside. For the dressing, just whiz everything together with a blender, or press berries through a seive and whisk all the ingredients together. After your duck is rested and carved, just put everything together on a plate and drizzle with some vinaigrette.