Makes 4 servings. Recipe is by Teresa B. Day. 4 duck breasts 2 teaspoons salt 1 teaspoon black pepper 1 teaspoon ginger 1 orange’s zest 2 teaspoons coconut oil ½ cup honey ½ cup cane syrup 1. Heat ...
To make the stock: Place reserved bones, etc., in one layer in a large stockpot with the oil. Brown over high heat for 5 minutes. Reduce heat to medium and brown for 20 minutes. Drain and discard fat.
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