Duck of Paradise

Name: Duck of Paradise
Prep time: 40 min
Cook time: 40 min
Total time: 40 min
Yield: 2
Cuisine: Global
Ingredients: 1 Tbsp coriander, toasted and ground; 2 duck breasts; 1 Tbsp kosher salt, plus more as needed; 1 Zest of lime; 1 Tbsp turbinado sugar (or other coarse raw sugar)

You can never have too many main course recipes, so give Duck of Paradise a try. This recipe serves 2. One portion of this dish contains roughly 45g of protein, 10g of fat, and a total of 315 calories. This recipe covers 30% of your daily requirements of vitamins and minerals. It is a good option if you're following a gluten free, dairy free, and fodmap friendly diet. Head to the store and pick up coriander, duck breasts, turbinado sugar, and a few other things to make it today. To use up the kosher salt you could follow this main course with the Low Fat Crumbs Cake (Kosher-Dairy) as a dessert. From preparation to the plate, this recipe takes around 40 minutes.

Instructions

Combine the spices, sugar, salt, and lime zest in a bowl and set aside.

Ingredients you will need

Lime Zest

Spices

Sugar

Salt

Equipment you will use

Bowl

Gently slice just through the skin on the duck breasts three or four times, only far enough to expose some fat. Apply a couple small pinches of the rub on each side of the breast, along with some extra salt (this allows you to moderate how much salt you need). You only need a bit—too much rub on the outside will burn.

Ingredients you will need

Duck Breast

Salt

Dry Seasoning Rub

With a sharp paring knife, slice in between the layer of fat and meat on the breasts, leaving one long side attached to create a hinge. "Unfold" your duck breasts and liberally work the rub into the meat, again with some extra salt. The meat here should be fully covered in rub. By keeping most of the rub beneath the skin you prevent it from burning and allow it to directly season the meat.

Ingredients you will need

Duck Breast

Meat

Salt

Dry Seasoning Rub

Equipment you will use

Knife

Let the breasts sit for about half an hour. Then heat a cast iron skillet on medium-high heat. Pat the duck breasts dry with some paper towel. When hot (but not ripping hot, or the skin will burn and you'll have to remove it), add the breasts, skin side down. Cover them with the other skillet, which creates even contact with the pan and will prevent the skin from curling up.

Ingredients you will need

Duck Breast

Equipment you will use

Paper Towels

Frying Pan

After a few minutes (two to five, depending on the heat and thickness of your breasts), lift up a corner of the breasts and check the skin. If it's anything less than dark brown, leave it for another minute or two. If done, flip the breasts over and cook them for another few minutes, again covered with the other skillet.

Equipment you will use

Frying Pan

To check the meat for doneness, remove it to a plate and lift up the skin. The meat underneath should be rare but not raw—dull red instead of shiny. When done, let the meat rest a few minutes before slicing on a diagonal.

Ingredients you will need

Meat

Sprinkle on a little more of the spice rub.

Ingredients you will need

Dry Seasoning Rub

There should be plenty of rendered duck fat in your skillet. If you have any leftover cooked rice in the fridge and some red curry paste, some fried rice topped with the juice of that zested lime may not be a bad idea. Just sayin'.

Ingredients you will need

Red Curry Paste