Duck Breast with Orange Glaze and Roasted Veggies

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I have had this obsession lately with duck!! Whenever I am at a restaurant that seems to be my choice! It all started last summer when I ate at Garde Manger in Montreal- it was the best food I had EVER had! The duck i’m sure was much more high quality than what I bought to make myself but it still turned out good! I like to feel fancy sometimes and make exotic dishes and pretend like I am on Master Chef…. #loser

Ingredients:

1 duck breast

sea salt

black pepper

1.5 tbsp ghee

1/3 c olive oil, to coat veggies

1/2 bulb anise

2 carrot

4 mushrooms

1/4 onion

mushrooms

1/2 tbsp rosemary

1/2 tbsp oregeno

dash of smoked paprika

1 garlic glove, minced

Orange Glaze

1 clove

1/4 c orange juice

1 tsp maple syrup

dash of chipotle powder

dash of cinnamon

* use date paste to make it whole 30

Directions:

1. Pre- heat your oven to 400F

2. Chop up your veggies, coat with olive oil and seasonings. Place on a lined baking sheet and bake for about 20 minutes or until veggies are soft.

3. In a frying pan heat your ghee.

4. Score the skin of duck breast and season with sea salt. Add duck breast to your hot oil in frying pan and cook for 5 minutes. The skin should be browned. Flip over cook for another 5 minutes.

5. Transfer duck breast to a baking sheet and bake for 7-8 minutes. You do not want to the duck breast to dry out.

6. In a small sauce pan heat orange glaze ingredients over med heat till it comes to a slow boil. Stir consistently and watch closely so it doesn’t burn. Should reduce to about 3/4 of the amount.

7. Remove duck from the oven, cover with tin foil and let it sit for 5 minutes. Slice into fairly thin slices.

8. Plate duck and veggies and pour orange glaze over top of duck breast and eat immediately.

xo erin

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