Maria Rickert Hong September 11, 2015

Apricot-Glazed Roast Duck

Roast duck is a delicious alternative or addition to your holiday menu.

This recipe is extremely easy to make, yet your family and guests will love it.

You can substitute fruit spreads in other flavors such as orange or cherry if you don’t have apricot fruit spread.

Serves: 6

Prep time: 5 minutes

Cook time: 1 hour, 40 minutes

Ingredients

1 4-1/2 to 5 lb. duck
4 cloves garlic (minced)
sea salt
1 cup apricot spreadable fruit
1/2 cup raw, local honey

Directions

Step 1
Preheat oven to 450F.
Step 2
Dry duck with paper towels. Sprinkle sea salt and rub garlic onto duck skin. Place in a roasting pan.
Step 3
Place in oven. Lower temperature to 350F. Roast 20 minutes per pound.
Step 4
Mix preserves and honey in a bowl. Brush onto duck skin 15 minutes before duck is done. Return to oven and roast for remaining 15 minutes. Remove from oven.

Ingredients

1lb lamb (cut into 1-inch cubes)
1/2 teaspoon sea salt
1 tablespoon extra-virgin olive oil, coconut oil or ghee
4-5 cloves garlic (minced)
3 large oranges (juiced)
10 medium dried figs (chopped)
1/2 teaspoon Ceylon cinnamon

Directions

Marinate the lamb for a minimum of 2 hours in the juice of 2 oranges in the fridge.

Toss the lamb with sea salt and brown in a large skillet over medium-high heat for a few minutes until all sides are brown. Remove from pan.

Lower heat to medium low. Add olive oil and garlic to skillet and cook for 2-3 minutes.

Add in the juice of the 3rd orange as well as the chopped figs. Cook until figs are softened, about 5 minutes.

Return lamb to skillet. Add in cinnamon, stir, cook for another 2 minutes and serve.

Ingredients

2lb ground chicken
1 cup cashews (soaked overnight, rinsed, drained, dehydrated and chopped)
8oz water chestnuts
1/2 medium onion (small dice)
1 clove garlic (minced)
1″ ginger (grated)
2 tablespoons sesame oil
5 tablespoons tamari soy sauce
2 tablespoons cashew butter
3 tablespoons raw, local honey
2 tablespoons raw apple cider vinegar
1/2 teaspoon chili powder
1 head butter lettuce

Directions

Saute onion in oil. Add chicken and cook until no longer pink. Add cashews, water chestnuts, garlic and ginger.

Mix remaining ingredients in a bowl. Add to chicken mixture and simmer until sauce is thickened. Serve hot or cold on lettuce leaves.

Ingredients

2lb oxtails
1 large onion (diced)
2 tablespoons beef tallow or duck fat
8 cups cold, filtered water or homemade broth
1-1/2 teaspoon sea salt
1/2 bunch fresh parsley (chopped)
1 large carrot (peeled and diced)
3 ribs celery (diced)
1 bay leaf
1/2 cup tomato pulp
2 teaspoons fresh thyme

Directions

Brown the onions and oxtails on all sides in the fat, about 1-2 minutes per side on medium-high heat in a Dutch oven.

Add in water and salt. Simmer uncovered for 4-1/2 hours.

Add in remaining ingredients. Cook for an additional 30 minutes. Season to taste and serve.

Ingredients

1 lb ground, grass-fed beef
1/2 lb ground bison
3-1/2 oz shiitake mushrooms (roughly chopped)
2 large beefsteak tomatoes (large dice)
1 medium yellow onion (diced)
2 stalks celery (chopped)
1 large carrot (peeled and coarsely chopped)
2 teaspoons coconut aminos
6oz tomato paste
1 tablespoon fresh thyme leaves
1 head cauliflower (chopped)
4 large parsnips (peeled and coarsely chopped)
3 tablespoons pastured ghee
sea salt (to taste)
freshly ground black pepper (to taste)

Directions

Pre-heat oven to 350 degrees.

In a medium pot with a steamer basket, steam cauliflower and parsnips until fork tender.

While that is cooking, add onion, celery, carrots, mushrooms, tomatoes, coconut aminos, thyme, salt and pepper to a large skillet with 1 tablespoon of ghee. Cook on medium until onions are translucent and veggies are tender. Add ground meat and tomato paste.

Cook stovetop mixture on medium until meat is cooked. Simmer for 10 minutes to allow juice to boil off.

In a baking dish (smaller if you like thicker layers or larger is you like thinner layers), spoon in meat mixture.

Mash cauliflower and parsnips with remaining ghee. Season to taste with salt and pepper.

Spread cauliflower mixture over the meat mixture. Bake for 30 minutes. Let rest for 20 minutes. Serve.

Filed Under: MEATS, RECIPES Tagged: cottage pie, dairy-free, GAPS, gluten-free, Paleo, primal, recipes, SCD, shepherd's pie

Maria Rickert Hong February 2, 2013

Whipped Chicken Livers

This whipped chicken livers recipe is my GAPS/SCD-friendly version of my favorite dish from one of my favorite restaurants that is no longer open.

It’s a delicious, sneaky way to get your family to eat liver!

Serves: 8

Prep time: 15 minutes

Cook time: 10 minutes

Ingredients

1 cup raisins
1 cup dry red wine
1 cup (16 tablespoons) ghee or coconut oil
3 large shallots (peeled and sliced)
1 cup raw apple cider vinegar
sea salt (to taste)
freshly ground black pepper (to taste)
4 cups pastured chicken liver (rinsed and patted dry)

Directions

Place raisins in a medium heatproof bowl. Place 1c. red wine in a small saucepan bring to a boil over high heat. Pour wine over raisins. Cover and let stand until raisins are plump, at least 2 hours. Drain and reserve liquid.

Heat 2 tablespoons ghee or coconut oil in a large skillet over medium heat until melted. Add shallots and reduce to medium-low. Cook, stirring, until shallots are caramelized, 2 to 3 minutes. Remove shallots from skillet and set aside.

Increase heat to medium and add 2 tablespoons ghee or coconut oil. Add chicken livers and season with salt and pepper; cook until lightly browned, 2 to 3 minutes. Return shallots to skillet along with vinegar and reserved wine. Cook until liquid is reduced by half. Remove from heat and let cool completely.

Transfer raisins, chicken liver mixture and cooking liquid to the bowl of a food processor. Add remaining 12 tablespoons ghee, butter or coconut oil and process until smooth. Cover and transfer until chilled.

Serve with fruit spread (optional).

Ingredients

1-1/2lb grass-fed beef flank steak
2-1/2 cups homemade coconut milk
1 teaspoon coconut aminos
1 teaspoon yellow curry powder
1 teaspoon ground turmeric
1 teaspoon microplaned ginger
1/2 teaspoon minced garlic
1/2 teaspoon coconut oil, melted

Directions

Soak 15 long bamboo skewers in water for an hour.

In a bowl, mix 1-3/4 cup coconut milk, coconut aminos, curry powder, turmeric and ginger. Then place the flank steak in a 9×13-inch glass baking dish and cover with marinade. Marinate the steak in the refrigerator, covered, for about 4 hours, turning once to coat the meat thoroughly.

Mix together 3/4 cup coconut milk, coconut oil and garlic in a bowl. Set aside.

To prepare the skewers, cut the flank steak across the grain, holding the knife at an angle to the cutting surface so that each slice is about 1-1/2 inches wide and 1/8 inch thick. There should be about 15 or more strips. Thread each strip of beef lengthwise on a skewer. You may want to wrap the ends of the skewers in foil so they don’t burn while grilling.

Start your grill on medium high. If you are using charcoal, bring the coals to medium-high heat. Adjust the grill to about 4 inches above the coals. Place the skewers on the grill, as many as will fit.

While the satay skewers are cooking, baste with the garlic-coconut milk. Grill the meat for about 1 minute until grill marks show and then turn and cook the other side for about 1 minute, continuing to baste. Remove skewers from heat. Serve immediately with Paleo Satay Sauce.

Ingredients

1-1/2lb grass-fed or pasture-raised liver (sliced)
3 large lemons (zested and squeezed)
1/2 teaspoon sea salt
1/2 teaspoon freshly ground black pepper
1 tablespoon ghee, coconut oil or duck fat
4-5 medium onions (thinly sliced)
2 cups dry red wine
8 fresh sage leaves (minced)

Directions

Marinate liver in lemon juice for several hours. Pat slices dry and season with salt and pepper.

In a heavy skillet an over medium-low heat, saute’ the onions in the fat for 15 minutes or until caramelized; stir occasionally.

Add in the remaining ingredients and cook until done.

Ingredients

1 medium onion (diced)
1/2 cup ghee, coconut oil or duck fat
2 medium celery roots (peeled and shredded)
1 teaspoon sea salt

Directions

Add onion and fat to a large skillet on medium heat. Cook for 5 minutes.

Add celery root and sea salt. Cook for another 5 minutes.

Ingredients

3 tablespoons ghee, coconut oil or duck fat
1lb chicken or duck livers, or a combination of both
1/2lb mushrooms (washed, dried and coarsely chopped)
1 bunch green onions (chopped)
2/3 cups dry white wine or vermouth
1 clove garlic (peeled and smashed)
1/2 teaspoon dry mustard
1/2 teaspoon fresh dill
1/2 teaspoon fresh rosemary
1 lemon (zested and freshly squeezed)
4 tablespoons ghee, coconut oil or duck fat
sea salt (to taste)

Directions

Melt fat in a heavy skillet. Add livers, onions and mushrooms and cook, stirring occasionally, for about 10 minutes until livers are browned.

Add wine, garlic, mustard, lemon juice and herbs. Bring to a boil and cook, uncovered, until the liquid is gone. Allow to cool.

Process in a food processor with fat. Season to taste. Place in a crock or mold and chill well.

Ingredients

Directions

See Also

Ingredients

Directions

See Also

Ingredients

Directions

See Also

Ingredients

Directions

See Also

Ingredients

Directions

Ingredients

Directions

See Also

Ingredients

Directions

See Also

Ingredients

Directions

See Also

Ingredients

Directions

See Also

Ingredients

Directions

See Also

ABOUT ME

BUY “ALMOST AUTISM”

BUY “BRAIN UNDER ATTACK”

DOCUMENTING HOPE PROJECT

Recent Posts

DISCLAIMER