GloucesterTimes.com, Gloucester, MA

Lifestyle

January 16, 2013

Gluten-Free Duck

Tasty alternative to braised chicken

Editor's note: Due to an editor's error, the type of flour used in this recipe was omitted. Heather Atwood recommends using gluten-free coconut flour.

In recent years, society has begun to see a drastic increase in gluten intolerance. This dietary restriction has given cause for the creation of some exciting and flavorful dishes that feature gluten-free ingredients.

Food blogger and food enthusiast Heather Atwood, a Rockport resident, has many recipes that are not only gluten-free, but are easy to prepare and are always mouth-watering. Her recipe for Gluten Free Duck, inspired by Emeril Lagasse, is a wonderful alternative to the traditional braised duck. Straying away from the standard chicken-based recipes might be a bit out of the comfort zone for some home cooks, but with Atwood’s step-by-step guidance and encouragement in her online recipe-video, this dish is not too difficult to prepare.

Boasting a cooking time similar to your favorite chicken recipe while adhering to gluten-free dietary restrictions, this recipe for will make you look like a master chef.

Gluten-Free Duck

Difficulty: Medium

Serves: 8

Preparation Time: 11/2 hours

Ingredients

2 Muscovy ducks (approximately 4 pounds each, quartered and trimmed of excess fat)

3 teaspoons salt

11/4 teaspoons freshly ground black pepper

5 shallots (peeled and split in half)

4 tablespoons of coconut flour

3/4 cup diced carrots

3/4 cup diced onion

2 fresh bay leaves

3 fresh rosemary sprigs

4 tablespoons coconut flour

1 cup red wine

3 cups dark or light chicken stock (preferably home-made)

1/3 cup and 2 tablespoons Armagnac

24 prunes

Instructions

1. Preheat the oven to 350 degrees F. On the stove begin warming two large skillets over medium-high heat.

2. Meanwhile, season the ducks with 2 teaspoons salt and 1 teaspoon black pepper.

3. When the skillets are hot, add the duck pieces, fitting as many as you can in the pan without crowding, skin side down, and sear for about 6 minutes. (You will probably have to do a couple of batches.)

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