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Duck Salad, with Orange, Cacao and Parsnip

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Ingredients

Adjust Servings:
2 Duck breasts
1 Orange - peeled and segmented , juice kept
10g Raw Cacao Nibs
200g Parsnips - peeled and cut into thin chips
1 tsp Cacao Powder
1 tsp Olive Oil
250g Mushrooms
1 tblps Coconut Aminos
100g Spinach

Duck Salad, with Orange, Cacao and Parsnip

Features:

    Ingredients

    Directions

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    Steps

    1
    Done

    Coat the parsnips in the cacao powder and oil. Season. Bake for 30 minutes.

    2
    Done

    Drizzle the mushrooms with aminos and orange juice. Season. Bake for 20 minutes.

    3
    Done

    Heat a pan. Season the duck.
    Put in the pan skin side down.
    Cook until golden brown.
    Turnover and seal all the flesh side.
    Put in the oven for 10 minutes (pink – cook for longer if you do not like it bloody!

    4
    Done

    Serve the duck, parsnips, mushrooms, orange and nibs over the spinach.

    RdC

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