SERVES 4
Coconut aminos are a great Paleo substitute for soy sauce. They have a similar salty flavor, with a slight hint of sweetness. I use real soy sauce made from fermented soybeans as a condiment. Soybeans have a high level of phytates, which tend to block the body’s absorption of minerals. However, fermentation substantially reduces levels of phytic acid, so fermented soy is preferable.
In recipes such as this one, I prefer the subtler flavor of coconut aminos to soy sauce. The bold flavors of this spicy sauce complement the creaminess and rich flavor of the duck.
INGREDIENTS
1 cup/120 g macadamia nuts
4 duck breast halves, boneless, skin on
sea salt and pepper
1 tbsp/15 g duck fat or ghee
2 tsp/15 g raw honey
FOR THE SAUCE:
1 cup/240 g shallots, diced
2 cloves garlic, minced
1 jalapeño, minced
1 tbsp/8 g fresh ginger, grated
¼ cup/60 ml coconut aminos
2 tbsp/30 ml fresh lime juice
1 tsp/7 g raw honey
COOKING INSTRUCTIONS
Preheat oven to 350°F/177°C. Place macadamia nuts in a food processor and blend until crushed. Heat a skillet, preferably cast iron, over medium-high heat. Generously season both sides of the duck breasts with salt and pepper. Add the duck fat or ghee to the pan, then add the duck skin-side down. Brown until the skin has a nice golden crust, about 5 minutes. Flip over and brown the other side for 1 to 2 minutes.
Transfer the duck breasts to a glass baking dish, skin-side up. Allow to cool for a few minutes. Spoon ½ teaspoon of honey on the skin side of each duck breast. Spoon enough of the crushed macadamia nuts over the honey so the entire top of the duck breast is covered. Make sure the breast is well coated. Do this to the remaining duck breasts. Place in the oven and roast for 20 minutes medium well.
While the duck breasts are roasting, make the sauce. Using the same pan that the duck was seared in, drain all but about 1 tablespoon/15 ml of fat. Add the shallots. Cook until soft, about 5 minutes. Add the garlic, jalapeño and ginger. Sauté until fragrant, about 1 minute. Stir in the coconut aminos, lime juice and honey. Simmer until slightly reduced. Adjust salt to taste. Remove duck breast from the oven, let rest for 5 minutes and serve drizzled with sauce.
