Happy Weekend 🎉 We love to eat the rainbow of meats since every animal brings a unique nutrient profile to the table 🙌🏻
While Duck is considered poultry, it reminds me more of red-meat and is prepared like beef- you want duck breast to be medium rare 😍
I was able to get my hands on corn and soy free duck tenders from White Oak Pastures which is a regenerative farm in Georgia 🦆
When buying poultry, you want to make sure it’s not fed soy or corn since that results in a suboptimal fatty acid profile- too many PUFAS
If you love duck like we do, check out my roasted duck breast or crispy wing recipe!
The black garlic gives it an Asian umami kick which we love 🙌🏻🥰
Enjoy with umami mushrooms 🍄 and mashed cauliflower 👏🏻🤤
To make one serving you need:
1 Duck breast or duck tenders (6-8 ounces) 🦆
Duck fat (or another ancestral fat) for frying if your duck breast is skinless 🧈
Black garlic bulbs (regular is okay too) 🧄
Salt and pepper 🌶🧂
