• Omelette made with your choice of mushrooms/onions/ spinach/tomato/ham/bacon + half an avocado
  • Or paleo granola + coconut milk/homemade nut milk or homemade paleo granola bar
  • Fruit: Grapefruit or orange


  • Chicken goujons (ground almond and spices for coating) with paleo coleslaw and green salad
  • Or frittata or courgette, bacon & tomato slice with paleo coleslaw + salad


  • Main: Duck confit with stir-fried greens and shiitake mushrooms
  • Pudding: Dates


*If you want to eat out this evening see our separate Paleo Eating Out Guide*


Paleo Chicken Goujons


  • 2 skinless chicken breasts (or 4 skinless, boneless chicken thighs)
  • 1 egg
  • 50g Sukrin sesame flour (or use ground almonds)
  • Optional: 50g sesame seeds
  • 1/2 tsp. ground cumin
  • 1/2 tsp. smoked paprika or smoked paprika
  • Sea salt
  • Freshly ground black pepper
  • Duck or goose fat for frying


  1. Cut the chicken breasts/thighs into strips each about the size of a big finger, to give goujon shapes. Beat the egg in a small bowl. Mix the sesame flour, sesame seeds, cumin and paprika in another bowl and season well with salt and pepper.
  2. Working in batches to ensure they don’t stick together, dip the chicken pieces in the egg and then in the sesame flour mixture to coat. Shake off any excess flour.
  3. In a large frying pan heat the duck or goose fat and fry the goujons for 3-4 minutes per side, or until crisp, golden and cooked through. Check they are cooked through by cutting in to one; there should not be any pink meat. Drain well on kitchen paper.


Duck Confit


  • 2 duck legs
  • 8 sage leaves
  • 2 tsp sea salt
  • 2 jars of duck or goose fat


  1. Finely chop the sage leaves, then pound them with the salt using a pestle and mortar.
  2. Rub the mixture all over and into the skin of the duck legs and put the duck legs, skin-side up, on a plate and leave, uncovered, in the fridge for 24-48 hours (this draws the moisture to ensure a crispy skin when cooked).
  3. Set the oven to Gas Mark 3/160°C. Put all the duck or goose fat into a small roasting tin/ovenproof dish (it needs to be small enough that the fat will completely cover the duck legs when you put them in) in the oven to melt and get hot.
  4. Wipe the salt mixture off the duck skin with kitchen paper. Carefully put the duck legs into the hot fat, skin-side down, so the fat just covers the meat and the legs are tightly packed in. Cover with foil and cook for 1½ hours; turn them over and cook for another half an hour. They could be crisped up and eaten at this stage or cooled in the fat for serving later.
  5. If you want to store the duck: Pack the duck legs tightly into a clean dish or tub. Pour the fat over them to completely cover if possible, then chill. They will keep for a few weeks in the fridge.
  6. When you want to serve the duck, bring to room temperature while the oven heats up to Gas Mark 6 or 200°C.
  7. Scrape the fat off the duck legs and put them in a small roasting tin. Cook for 15-20 minutes until the skin is crispy, then leave them to rest for 5 minutes before serving. Serve with lots of greens.