Pan-Roasted Duck Breast With Roasted Vegetables

Name: Pan-Roasted Duck Breast With Roasted Vegetables
Ingredients: 1/2 teaspoon cinnamon, freshly ground; 1/2 teaspoon ginger, freshly ground; 1/2 teaspoon coriander seeds; 1 wild duck breast (approximately 8.5 ounces); Vegetables; 1 medium butternut squash, skin and seeds removed, sliced into wedges — approximately 2 cups; 2 cups Brussel sprouts, outer skin removed and chopped in half; 1 tablespoon of grass-fed ghee; 2 bunches (12 oz.) of lacinato kale, ribs discarded and roughly chopped; Few sprigs of rosemary and thyme; 1 tablespoon extra-virgin olive oil; Pink Himalayan salt, to taste

www.bulletproof.com

Duck is often an intimidating protein to cook. The breast is my favorite, because it is quicker than other pieces of the bird. With duck, you are able to crisp the sweet skin on the outside, which...

View full recipe on www.bulletproof.com

Login or Signup to bookmark recipes from your favorite sites, build shopping lists, and create your own recipes. For the cooking instructions, visit the original recipe at www.bulletproof.com.

Share this recipe:

Cooking tools:

Ingredients

1/2 teaspoon cinnamon, freshly ground
1/2 teaspoon ginger, freshly ground
1/2 teaspoon coriander seeds
1 wild duck breast (approximately 8.5 ounces)
Vegetables
1 medium butternut squash, skin and seeds removed, sliced into wedges — approximately 2 cups
2 cups Brussel sprouts, outer skin removed and chopped in half
1 tablespoon of grass-fed ghee
2 bunches (12 oz.) of lacinato kale, ribs discarded and roughly chopped
Few sprigs of rosemary and thyme
1 tablespoon extra-virgin olive oil
Pink Himalayan salt, to taste