- 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
- 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.
- 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.
- 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.
- 2 duck legs
- 8 sage leaves
- 2 tsp sea salt
- 2 jars of duck or goose fat
- Finely chop the sage leaves, then pound them with the salt using a pestle and mortar.
- 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).
- 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.
- 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.
- 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.
- When you want to serve the duck, bring to room temperature while the oven heats up to Gas Mark 6 or 200°C.
- 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.