Paleo Diet and Paleolithic Diet Questions & Answers

Question

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OK. I'm cooking duck for my family on Christmas, and I'd really like to show them how tasty paleo can be. Any ideas for a paleo stuffing? I'm serving with broccolini and mashed sweet potatoes. Any ideas would be appreciated!

flag	asked Dec 15 2010 at 3:59 Ben 4,101●1●9●29

Gone · Answer 1 · 2010-12-15 10:21:09Z UTC

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We usually stuff our ducks just with apples (most preferably Boskoop because of their acidity and consistency). Ducks are so awesome you don't really need more than that (maybe some salt and pepper). For cooking, I tend to slow-cook them for about 4 hours at 120°C. Souse it with its fat every 30-60 minutes. Then, 30 minutes before serving turn up the heat to 200°C to get a nice crispy skin.

We usually serve it with green cabbage and potatoes (past)/pumpkin (present). Pure paleo bliss!

answered Dec 15 2010 at 10:21

Gone
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	Sounds brilliant. Thanks! – Ben Dec 15 2010 at 14:13
	Make sure you convert those Celsius figures to Fahrenheit! I was thinking: "120? So just leave it outside on a hot day in Arizona?" – Paul Dec 16 2010 at 0:24
	Oh sure, thanks for poniting that out, you are right: 120°C = 250°F and 200°C = 390°F – Gone Dec 16 2010 at 10:17
	Also, those apples will soak up a lot of the fat. They won't look too yummy afterwards but they taste like roast apple on steroids. Kind of... – Gone Dec 16 2010 at 10:20

Paola · Answer 2 · 2010-12-18 02:13:06Z UTC

Would a chunk of foie gras be too decadent?

One way to think about stuffing is to mix one ingredient from each (or most) category, and cook them in good fats:

(1) Meat: bacon, sausages, mince meat... (foie gras again: can we consider it "meat"?)

(2) Vegetables: chestnuts, carrots, squash, mushrooms... or Fruits: figs, blueberries, kiwi, apples, pears...

(3) Veggies from the allium family: garlic, onions, shallots, leeks...

(4) Herbs: parsley, rosemary, oregano, sage...

(5) Nuts: hazelnuts, walnuts, almonds, macadamia...

Vrimj · Answer 3 · 2010-12-15 04:21:38Z UTC

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I would probably butterfly the duck to make the skin crispy and awesome. Then do an apple sasuage stuffing for the side.

answered Dec 15 2010 at 4:21

Vrimj
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	How do you stuff the duck when it's butterflied? How do you make the apple sausage stuffing? I am afraid that the fat from the sausage would make the duck even more greasy than it can be. – Ben Dec 15 2010 at 14:12
	Ah, I am not used to cooking stuff inside birds (other then additional foul) so I would do the duck and the dressing separately – Vrimj Dec 15 2010 at 19:19

Cathy · Answer 4 · 2010-12-15 04:33:28Z UTC

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I substituted baked acorn squash for the bread cubes in our traditional recipe and baked it. You just have to decrease the broth or other liquids slightly. It was better (as all Paleo tweeked recipes are ;) than the original.

answered Dec 15 2010 at 4:33

Cathy
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Bree · Answer 5 · 2010-12-15 15:36:12Z UTC

I made this stuffing for Turkey on Thanksgiving - but I think that it would work very well with duck as well here's the link -

http://pickupmymat.wordpress.com/2010/07/12/sausage-and-apple-stuffing/

My husband and I were the only paleo eaters in the group of 10 and everyone was super satisfied with the whole dinner. I made roasted brussel sprouts with pecans (that was a huge hit too!)

Good luck!

Paleo Duck Stuffing

5 Answers