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!
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!
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...
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.
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 -
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!)