• Experience Taste

Duck Breast with Blaukraut

Day 10 - Day 12: Don’t Stop Believing


According to the Whole30 book written by Melissa’s Hartwig, you are most likely to quit Whole30 on Day 10 or Day 11, as those days have been identified as the hardest. We successfully passed this stage, this week has actually been quite easy, but a big challenge is just around the corner for us.


Tomorrow is St.Paddy’s Day and we’re going to a party to celebrate our good friend’s birthday. Attending a party where everyone around will be drinking alcohol and eating food that’s not Whole30 approved is going to be our biggest temptation so far. We’re almost halfway there though so we can’t give in now!


We just have to remind ourselves of the mission and all the positive outcomes. We are not allowed to check our weight during the Whole30, however we’re both noticing our jeans becoming more loose. We’ve definitely lost some weight, our energy is more consistent throughout the day, skin clearing up, better sleep...there are plenty of victories to remind us to not stop believing and overcome the temptations.


Here’s another one of our recipes, a perfect yummy meal to enjoy on the weekend that’s Whole30 approved.


Ingredients:

  • 2 duck breasts

  • Asparagus

  • 1 red cabbage

  • 1-2 green apples

  • 1 onion

  • 1 cinnamon stick

  • ¼ cup balsamic vinegar

  • 2 cups vegetable stock (make sure there is no sugar)

Instructions


Duck

  1. Preheat the oven to 180°C.

  2. Season the duck breast with salt and pepper

  3. Place the duck, skin down, in a cold pan and heat up the pan to medium-high heat.

  4. Once the skin is golden brown and crispy, flip the duck breast and sear it for 2 minutes.

  5. Place the duck breast in an oven dish and put it in the pre-heated oven for about 10-15 minutes or until medium rare (57 degrees celsius core temperature).

Blaukraut (Braised Red Cabbage)

  1. Shred the red cabbage in 1 inch pieces.

  2. Finely chop the onion and the apples.

  3. Saute the onion until translucent. Add the red cabbage and the apples and keep stirring for about 3-5 minutes.

  4. Add the cinnamon stick, balsamic vinegar and vegetable stock.

  5. Put the lid on and let it braise for about 1 hour.