Tuesday, November 1, 2016

Sesame-Ginger Marinated Duck Breasts with Roasted Carrots & Broccoli

Happy Tuesday and Happy First Day of November! I can't believe we are already into November- September and October flew by so quickly! 
This recipe is super simple to make, and super healthy for you as well! The sesame-ginger marinade for the duck is complete perfection. It contains coconut aminos (a soy-free alternative to soy sauce,) fresh ginger, garlic, sesame oil, raw honey, and sesame seeds. 

Let's get to cooking!

Sesame-Ginger Marinated Duck Breasts with Roasted Carrots & Broccoli
  • 4 duck breasts (skinless)
  • seasoning blend (1 tsp black pepper, 1/2 teaspoon salt, 1/2 teaspoon cayenne pepper, and 1/2 tablespoon sesame seeds)
  • 1 cup coconut aminos
  • 1/4 cup raw honey
  • 4 cloves of garlic, minced
  • 1 tablespoon minced ginger
  • 1 tablespoon sesame oil 
  • 1 tablespoon sesame seeds
  • 1 cup carrots, sliced into matchsticks
  • 1 cup broccoli
  • salt and pepper, to taste
  • avocado oil, to grease pan
Season duck breasts with seasoning blend. In a large bowl, mix together coconut aminos, raw honey, sesame oil, ginger, garlic, and sesame seeds. Add duck breasts to bowl, cover, and place in fridge for at least 4 hours. 

Preheat oven to 375 degrees. 

Toss broccoli and carrots in avocado oil, and season with salt and pepper, to taste. Place on a baking sheet and bake for about 20 minutes, or until carrots are tender and broccoli is slightly crispy.

Time to cook the duck breasts! Heat about 2 tablespoons of avocado oil in a large cast iron pan over medium-high heat. Once the pan is hot, add duck breasts and sear on each side for about 4-6 minutes, or until the duck reaches a medium or medium-rare doneness. Serve duck with extra sauce, and roasted vegetables. Enjoy!

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