Roasted Duck

This Roasted Duck recipe combines traditional Indian spices with succulent duck, creating a flavorful and aromatic dish perfect for a Paleo lunch. Serve it with a side of roasted vegetables for a complete meal that satisfies your taste buds and dietary needs.

Ingredients

• Duck breast - 2 pieces (approximately 300g each)
• Ghee - 2 tablespoons
• Garlic - 4 cloves, minced
• Ginger - 1 tablespoon, grated
• Turmeric powder - 1 teaspoon
• Coriander powder - 1 teaspoon
• Cumin powder - 1 teaspoon
• Red chili powder - 1/2 teaspoon
• Salt - 1 teaspoon
• Black pepper - 1/2 teaspoon
• Lemon juice - 1 tablespoon
• Fresh cilantro - for garnish

Steps

1. Preheat the oven to 200°C (400°F).
2. In a bowl, mix the minced garlic, grated ginger, turmeric powder, coriander powder, cumin powder, red chili powder, salt, black pepper, and lemon juice to create a marinade.
3. Score the skin of the duck breasts in a crisscross pattern without cutting into the meat. This will help render the fat and crisp the skin.
4. Rub the marinade all over the duck breasts, ensuring it gets into the scored skin. Let it marinate for at least 30 minutes at room temperature.
5. In an oven-safe skillet, heat the ghee over medium-high heat. Once hot, place the duck breasts skin-side down in the skillet and sear for about 5-7 minutes until the skin is golden brown and crispy.
6. Flip the duck breasts and transfer the skillet to the preheated oven. Roast for 20-25 minutes, or until the internal temperature reaches 70°C (160°F).
7. Remove the duck from the oven and let it rest for 5-10 minutes before slicing.
8. Garnish with fresh cilantro and serve with your choice of roasted vegetables.

Nutrition

• Calories: 550
• Protein: 40 g
• Carbs: 5 g
• Fiber: 1 g
• Sugar: 1 g
• Sodium: 600 mg
• Cholesterol: 120 mg
• Total Fat: 45 g
• Saturated Fat: 15 g
• Unsaturated Fat: 25 g
• Water: 0.2 L

Health Benefits

• High in protein, supporting muscle growth and repair.
• Rich in essential fatty acids, which are beneficial for heart health.

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