Stuffed Duck a LePaleo

I will admit that I'm not naturally a duck fan… or I didn't used to be!  

The first time I had a bite of it, it was to taste a friend's entree that she'd ordered when we were dining out at an upscale Chinese-fusion restaurant.

That particular preparation at that particular restaurant was SO salty, and SO fatty that I was put off from trying it for quite a while.

However, being quite the proponent of being open minded about exploring all sorts of proteins (as long as they're clean/humanely-sourced and/or wild and not pumped full of hormones!), I decided to try duck again in my own kitchen.

Success!

Here's the easy prep I served for dinner the other day.

• Saute ground turkey(or ground pastured pork, or whatever meat you fancy) in a cast iron skillet with olive oil, minced garlic, dried oregano and some onion powder.
• Throw in some thick slices of skin-on apple and sear on both sides.
• Split open duck breasts (leave one edge intact; like opening a book) and fill with the meat, then layer on some apple.
• Tie with kitchen twine.
• Sear in  the same hot skillet on each side until nicely browned.

• Place in oven and cook until internal temp reaches 150F, then remove from oven and tent with foil, checking to ensure temp has passed 160F after about 10 minutes. (Just enough time to steam some veggies!)
• Remove twine and slice… then serve and enjoy!

Pictured with sauteed greens and autumn salad.