Heat the fat in a small frying
pan; you can either use fat
from your stores or drain
off the fat from the duck in
the oven. (Please don’t use
coconut oil, as it isn’t quite
right for this dish.)
Add the sliced onions with
a pinch of salt and the sage
leaves. Cook them down
for about 5 minutes, or until
they are soft and beginning
to brown. Stir in the ground
almonds and add a little
allspice if you have any. An
extra pepper grinder full of
allspice berries is an excellent
way to add a little extra flavor
to certain dishes.
Remove the onions from the
heat and stuff them into the
apples. The easiest way to do
this is using the tip of a table
knife—the narrow blade is big
enough to lift the onions but
small enough to push them
into the hole.
After 30 minutes, take
everything out of the oven,
and make sure that the beets
are soft. If not, remove the
duck and apples and turn
the heat right up. (You can
reheat the apples and duck if
necessary.)
Once all of the apples are
stuffed, place them in the
oven with everything else. The
apples take about 30 minutes
to soften; be careful not to
over-soften.
Remove the soft beets from
their foil and slice them, skin
included, into thin rounds.
Arrange on a plate, cover with
dressing while warm, and
scatter with the pecans and
peppercorns.
To make a dressing for the
warm beets, mix together the
oil and vinegar with a little
seasoning.
Serve each duck leg with
an apple; a handful of curly
endive goes really well with
this dish, too.
Jessica Fla
n
ga
ni
mashed brussels
sprouts with
truffle oil
SERVES 4
I use a truffle oil made with
100% Olive Oil for this dish.
Easily found at gourmet food
stores. A little goes a long
way!
2 cups Brussels sprouts
2 cups parsnips
1 cups chopped leek
(white parts)
1 TBSP truffle oil
Salt to taste
Peel outer skin of parsnips
and discard. Chop into 2 inch
pieces.
Steam leek, parsnips and
Brussels sprouts until knife
tender (about 15 min). Add to
a food processor and blend.
Taste for salt.
Spoon into a serving dish
and drizzle with truffle oil. Be
sure you add truffle oil last.
Cooking it or heating it will
reduce its flavor.
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May 2015 eNewsletter 17