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Clementine Duck with Thai basil.


I think duck intimidates people because it’s not a super common option here in the US, but duck is a delicious fatty bird. It’s meatier than chicken, with a thick layer of fat under the skin, that if cooked right, crisps up nicely. It also renders a lot of fat. Duck fat is liquid gold. It makes everything taste better, especially roasted vegetable. My favorite part of roasting a duck is removing the fat from the drip pan, tossing veggies in it, then putting them right back in the drip pan. You have a whole meal in the oven & that’s a beautiful thing.

This recipe hits all the classic roasted duck notes. Crispy, check. Sweet, check. Use fat for side dish, check.

 

Serves 2-3

Clementine Duck with Thai basil.

10 minPrep Time

1 hr, 5 Cook Time

1 hr, 15 Total Time

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Ingredients

  • 1 3-4lb duck
  • 4 clementines
  • 5 cloves garlic
  • 1 tsp ginger powder
  • 1/4 cup coconut aminos
  • (AIP reintro: 1 tsp black pepper)
  • 1 tbsp Himalayan pink salt
  • 3 tbsp coconut oil
  • 1 Vidalia onion
  • 3 stems celery
  • 3 sprigs Thai basil

Instructions

  • Pre-heat oven to 450F
  • Assorted veggies for roasting , I used jicama, brussel sprouts & sweet potato.
  • Remove your bird from wrapping, check inside the cavity for the neck & giblets.
  • If it has them, you can save them for stock (I store them in the freezer).
  • Measure ouy coconut oil and drizzle it over the duck, use your hands to evenly coat it.
  • Next, measure your salt and pepper, then rub down your oiled bird with salt (and pepper, if applicable).
  • Peel onion & dice in to 1/2 inch chunks, same with celery.
  • Stuff in to the cavity of the bird.
  • Place on roasting rack over drip pan.
  • Roast at 450F for 25min.
  • In the meantime mince 5 garlic cloves.
  • Then juice 4 ripe clementines- I halve them and use a lemon juicer or just squeeze in to a bowl with my hands.
  • Remove seeds from juice, then add in garlic, ginger, coconut aminos & Himalayan salt.
  • Mix garlic & juice with 1 tsp ginger powder & 3 tbsp coconut aminos, 1 tbsp pink Himalayan salt.
  • After 25 minutes are up, remove the duck from oven.
  • Lower temp to 375F.
  • Drain fat from drip pan {use for veggies}.
  • *I had my veggies diced and ready to go. I tossed them in the fat, and spread them out over the sheet pan, they were ready to eat along with the duck!
  • Brush duck with juice mix. Make sure to get in between the wings and thighs and the underside too.
  • Place back in the oven & brush every 20 minutes (just brushing the top thoroughly will do) for an hour or until done .
  • The duck skin will begin to darken, becoming golden, then orange-brown and crisp looking.
  • Each time you insert your brush in the the mix give it a little mix to pick up the garlic & move the ginger.
  • Let it settle for a few minutes after removing from oven.
  • In the meantime mince a bunch of Thai basil to serve with it.
  • Cut duck in to quarters or shred it, serve over roasted vegetables with basil on top. perfection.
http://www.thecastawaykitchen.com/clementine-duck-with-thai-basil/
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2 thoughts on “Clementine Duck with Thai basil.

  1. I agree 100% about the duck fat. Last time I had duck fat kicking around, I made a turkey dinner, covered the turkey in duck fat, the potatoes and roasted the veg with it. Maybe I went a little overboard. Haha. Bookmarking this recipe! Thanks for sharing.

    1. No such thing as too much duck fat! lol 😉

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