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Roasted Duck Breasts With Baby Cos and Paleo Hoisin Sauce Recipe

Most people associate duck with a fancy meal with a hefty price tag. This isn’t surprising, because duck meat is prized for its rich taste, especially when the layer of fat under the skin is rendered and seared perfectly.

Cooking duck correctly can be daunting for some cooks because this requires precision and technique. However, with the proper skills, you can make a delectable duck dish that’ll be perfect for various occasions. Such is the case for this remarkable roasted duck breasts with baby cos and paleo hoisin sauce recipe.

If you’re searching for other recipes like this that’ll offer sumptuous flavor and all-important health benefits, make sure you check out the “The Fat for Fuel Ketogenic Cookbook,” which world-renowned chef Pete Evans and I have worked on. Apart from healthy recipes, this book also offers valuable information regarding the basic tenets of a ketogenic diet.

This Duck Breast Recipe Is a Feast for the Eyes and the Body

If you struggle with cooking duck, maybe it’s time to rethink your game plan. According to writer Brady Klopfer, most people forget that duck has a rich and dark meat covered by a thick slab of fat, making it different from chicken. When you cook duck just like chicken, the meat may become unappetizing — dry, chewy and covered with a “half-inch piece of blubber.”1

Fortunately, there are guides nowadays that can help you cook duck correctly and combine it with other vegetables, sauces, herbs and spices that’ll complement the meat’s flavor, just like this recipe.

How Can Duck Breast Be Beneficial for Your Health?

Duck breast is a good source of protein, as well as minerals such as iron, selenium, magnesium, phosphorus and zinc. You can also find B vitamins such as thiamin (B1), riboflavin (B2), niacin (B3), pyridoxine (B6), folate (B9) and cobalamin (B12).2,3  Apart from these nutrients, what makes duck special is its ability to be safely cooked to a lower temperature, unlike other types of poultry, because it doesn’t carry salmonella.

Duck meat is lean too. Most of the time, duck is considered “fatty” or “greasy” because of the layer of fat underneath the skin. However, you can remove or cook most of the fat out before serving. Slice through the skin before cooking to allow the fat to drain as the meat cooks. Meanwhile, if you’re roasting whole duck, you may pierce the skin with a fork before cooking — this is another method to drain out the fat without soaking the meat and skin.4

Whole ducks are available fresh on a limited basis from late spring through late winter. However, 90 percent of duck sold nowadays is frozen. Some duck breasts are also available in specialty food markets, and may be fresh.5 When buying duck, purchase from a source that you trust, such as a supermarket that sells GMO-free and humanely raised duck, a local butcher or a farmers market or shop. BBC Good Food advises that you choose duck meat with clear and soft skin without bruising, blemishing or tears.

Duck must be stored inside the refrigerator as soon as you get home. Take off wrappings and wipe the duck all over (and inside the cavities) with kitchen paper. Place the duck on a tray or plate that's wide and deep enough to contain blood or juice that might seep out. Afterward, cover the duck loosely with foil. Ensure that the duck doesn't touch any food in the refrigerator that's meant to be eaten raw, or meat that's already cooked. Whole birds and pieces of duck may keep for up to two days.

Before cooking and roasting duck, make sure it’s at room temperature first. Take the bird out of the refrigerator before cooking: at least 30 minutes for a cut of duck, or at least an hour for a whole duck. Keep the duck covered and in a cool place.6

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