recipes from Adrienne Asher
This is certainly not a traditional method, but it produces a very good outcome without the complexity of a genuine duck confit. NOTE: Start this recipe 1–3 days before you want to serve it.
Easy Duck Confit
Yield: 4 servings
1-1/2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
1/2 teaspoon dried thyme
1/2 teaspoon dried rosemary
1 bay
Easy and delicious, this recipe brings classic Greek flavors to glorious life!
Sheet Pan Greek Chicken and Potatoes
Serves 2
3 tablespoons extra-virgin olive oil
3 teaspoons fresh oregano (lemon oregano is perfect)
(or 2 teaspoons dried oregano leaf…not powder)
1-1/2 teaspoons kosher salt (such as Diamond Crystal)
3/4 teaspoon freshly ground black pepper
1 pound baby Yukon Gold … Read more
This recipe is seriously delicious. It’s also great for using up leftover Thanksgiving turkey, and can also be made with chicken or pork. A vegetarian version can be made by replacing the meat with a mixture of 3 cups of corn, black beans, and cubes of potatoes, and of course using the raisins, green onions, cheese, and sour cream.
(Note: … Read more
Sheet pan dinner makes supper so easy!
Sheet Pan Chicken and Brussels Sprouts
Serves 2 // 868.6 calories, 65.7g fat, 12.4g net carbs, 54.4g protein
3 tablespoons unsalted Kerrygold butter, at room temperature
2 lemons, both zested (about 2 tablespoons), 1 cut into very thin rounds and 1 halved, seeds removed
1/2 cup flat-leaf parsley leaves and tender stems, finely … Read more
This recipe began life in the New York Times food section, but I low-carbed it by substituting yacon syrup for honey and a few other tweaks. I don’t count all the carbs because not all the tajin sauce is used, and a lot cooks off while on the grill.
Tajín Grilled Chicken
Serves 2 // 464.9 calories, 17.4g fat, 15.5g … Read more
… Read more
Duck Breasts with Dijon Mustard Sauce
Serves 2
Per serving: 597 calories, 54g protein, 37g fat, 3.4g net carbs.- 2 duck breasts, skin on
Pan with fond remaining after searing duck
2 tablespoons Kerrygold butter
2 tablespoons finely minced shallot
2 tablespoons King Arthur’s super fine almond flour
1/2 cup dry white wine
1 cup chicken stock
2 tablespoons Dijon