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So I came up with this.
Not only does it look really posh (added bonus) it's AIP-compliant and paleo. And the orange just gives those raspberries a bit of an edge, so the sauce isn't cloyingly sweet. You want to get a bit of tartness in there, which will depend on the oranges you use but if you wanted a bit more, try squeezing in a little lemon or grapefruit juice.
Roasted Duck Breasts with Raspberry and Orange Sauce
Serves 2 (with leftover sauce)
2 duck breasts (skin on)
165g raspberries (fresh or frozen)
1 tsp honey
juice of one medium-sized orange
pinch of salt
First, fry the duck breasts. Pat the skin dry and poke holes in it with a sharp knife - 3-4 on each breast will do. Then lay skin-side down in a dry pan set on a medium heat. Leave until the skin is golden and crisp - about 7 minutes - and then turn over and cook for about a minute on the other side. Lift with tongs into a small roasting dish and slide into an oven preheated to 220ºF/200ºC/gas mark 7. Roast for 20 minutes.
While the duck is roasting, get on with the sauce. Tip out any fat that remains in the pan from frying the duck and tumble the washed raspberries into it. On a medium heat, drizzle in the honey and sprinkle in the salt. As it bubbles, mash up the raspberries a little as you stir, and squeeze in the orange juice. After a few seconds it should be bubbling and hot. Blend until smooth and pass through a sieve to get rid of the seeds. Taste the sauce and adjust the flavours if you need to - more orange juice, salt or lemon/grapefruit juice. Serve the sauce warm with the sliced, roasted duck breasts on top.
I've entered this into the Phoenix Helix AIP Recipe Roundtable - go have a look at the other recipes there for AIP inspiration...
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