NUTRITION

SERVINGS

INGREDIENTS

5 oz duck breast

0.5 cup cherries

1 tbsp balsamic vinegar

1 tsp honey

1 whole shallot

0.25 cup chicken bone broth

1.5 cup cauliflower

0.5 tsp ghee

0.25 tsp sea salt

0.25 tsp black pepper

1 sprig fresh thyme

PREPARATION

• 1

  Score the skin of the duck breast in a crosshatch pattern without cutting into the meat and season both sides with sea salt and black pepper.

• 2

  Place the duck breast skin-side down in a cold skillet, then turn the heat to medium-low to slowly render the fat until the skin becomes golden and very crispy.

• 3

  Flip the duck breast and cook for 3 to 4 minutes for medium-rare, then remove from the pan and let it rest on a cutting board for at least 5 minutes.

• 4

  Steam the cauliflower florets until they are completely tender, then blend with ghee and a pinch of salt until the mixture is smooth and velvety.

• 5

  In the same skillet used for the duck, remove all but one teaspoon of fat and sauté the minced shallot until it is translucent and fragrant.

• 6

  Add the pitted cherries, balsamic vinegar, honey, and chicken bone broth to the skillet, simmering the mixture until it reduces into a thick and glossy glaze.

• 7

  Slice the rested duck breast against the grain and serve it over the warm cauliflower puree, finished with a drizzle of the cherry glaze and fresh thyme leaves.