A co-worker recently gifted us with seven freshly hunted ducks. While I’ve cooked duck a few times before, we’ve not yet had the full prepping/de-feathering experience. A mess was made. Luv helped The Mister and Bugsy curiously watched. I helped where ever I could and went to town, cleaning the kitchen afterward.
With plenty of duck to experiment with I set out to try something new – rich with seasonal flavors.
- 1 lb duck breast meat, skin removed, chopped into bite-sized pieces
- 3 TB duck fat, divided
- 1 yellow onion, chopped
- 2 garlic cloves, pressed
- 2 cups diced white sweet potatoes
- ½ cup diced carrots
- 1 stalk celery, diced
- 2 granny smith apples, peeled, cored, and diced
- ½ cup fresh cranberries, sliced
- 4 cups bone broth
- 1 cup coconut cream
- 3 TB green onion slices
- Sea salt, to taste
- In a large cast iron skillet, melt 2 TB duck fat over medium-high heat. Add chopped duck breast pieces and cook, 2-3 minutes, flip and continue cooking another 2 minutes. Remove from heat and set aside on a plate.
- Heat the remaining tablespoon of duck fat in a stock pot. Add green onions and sauté 4 minutes. Add garlic, sweet potatoes, carrots, celery, apples, and cranberries - bring to a simmer. Cover and let cook 15-20 minutes until sweet potatoes are just fork tender.
- Stir in coconut cream, onion slices, and duck meat (as well as any juices on the plate). Let cook another 5 minutes to let flavors combine.