Duck Legs with Yams
Excerpted from Paleo Slow Cooker by Arsy Vartanian
This simple and delicious one pot meal will impress your friends. The sweetness of the yams complements the savoriness of the duck. The wine gives it a nice, rich finish.
8 duck legs
1 tbsp (15 ml) ghee
3-4 yams, cubed and peeled
3 sprigs of thyme
2 cloves garlic, crushed
3 shallots, chopped
1/2 cup (120 ml) chicken stock
1/2 cup (120 ml) Marsala
2 bay leaves
1/4 tsp allspice
Salt and pepper just before serving
Lightly coat the duck legs with ghee, broil skin side up for 5 minutes, watching carefully to not burn the skin.
Place the yams at the bottom of the slow cooker and add the rest of the ingredients.
Place the duck on top of the yams and cook on low for 6-8 hours.
Salt and pepper to taste, then serve.
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The Paleo diet has been the latest health movement, taking the low carb diet a step further by eliminating grains and legumes and eating only lean, grass-fed meat. In short, they consume only what was available to ancient humans or cavemen. The theory says that by eating what human bodies were designed to eat, people will be healthier, have fewer illnesses and lose weight. In many cases, Paleo diet consumers are also fueling their P90X or Cross Fit exercise routines, the two most popular fitness regimes in the country. The health benefits have been supported by major studies. This is a popular trend much like the low carb diet. It is combined with the great bookselling topic of slow cooking. While the cavemen didn’t have slow cookers, they certainly used slow cooking techniques over fires which make the meals in this book one step closer to the origins and theory behind the diet. The delicious dishes are as homey as they are healthy—and ready when you are.