The Michelin Starred Chef in me loves working with duck. I’ve never eaten it given my allergies, but I’ve been told how rich it is. It smells quite lovely, and is very versatile in my opinion.
I’m sure a lot of us are alike in that when thinking of duck based meals, I think of fancy restaurants and special occasions. I like to think of duck recipes as a real blast in the kitchen.
Today’s duck recipe was inspired by the thought of duck meatballs. It’s something I’m still working on (along with bacon wrapped duck), but until that’s perfected, we’ll enjoy these duck patties.
Allergy Status
Free From: Wheat/Gluten, Dairy, Egg, Soy, Tree Nut (including Coconut), Peanut, Fish, Shellfish, Top 8 Allergens, Sesame, Apple, Avocado, Banana, Beans & Lentils, Berries, Buckwheat, Cane/Refined Sugar, Carrot, Celery, Cinnamon, Citrus, Cruciferous, Garlic, Latex Cross Reactive Foods (H/M), Legume, Lupin, Mushroom, Mustard, Nightshade, Oat, Pea & Pea Protein, Potato (Nightshade Variety), Rice, Seeds, Squash & Gourd, Stone Fruits, Strawberry, Sweet Potato & Yam, Tapioca/Cassava/Yuca/Manioc, Tomato, Yeast
Friendly To: Diabetic, EOE, FPIES, Paleo
Compatible With: AIP Paleo, Low Histamine, Peppercorn Free, SCD
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