Whole 30 pressure cooked asian style duck with pinapple kimchi cauliflower fried rice
Pressure cooked duck breast then pan seared and tossed in an orange/ coconut amino sauce, and a side of kimchi fried cauliflower rice. Whole 30 and Paleo
Place duck breasts on a plate. Pat dry with a paper towel and season with salt. Tenderize meat with a tenderizer or poke with a fork.
Turn instant pot on saute, add 1 tbsp of oil. When it reads hot, place breasts skin side up in pot. Cook 5 minutes on each side.
Close the lid and hit the pressure cook button, it will set for 10 minutes. Place all sauce ingredients in a small bowl and mix.
When you hear the beeping and the pot reads burn food, let the steam out. Heat a skillet on medium heat. Now remove breasts, place on a board and cut two large X’s in the skin, and place in hot skillet with skin side down.
Cook breast for 5-8 minutes, or until skin brown. Pour sauce on breasts, and cook an additional 5 minutes. Flip halfway. The sauce thickens quickly. When done, turn of heat and let the breasts rest.
To make Rice heat 1 tbsp of olive oil in a large deep pan. Make sure to have it on medium heat. When hot add onions, garlic, and carrots, cook about 2 minutes or until fragrant.
Add green onions, pineapple and cook another 3 minutes. Push to one side of skillet, break eggs on the other side, after 2 minutes, scramble the eggs, add 1 tsp of salt and mix everything together, cook another min.
Next push veggies on one side, place kimchi on top.
Add rice to the other side, cook about five minutes, making sure to stir frequently, add coconut aminos and hot sauce.
Mix everything together and cook another 2 minutes. Turn off heat, add more salt if desired
Place duck breast on a clean cutting board, cut slice pieces at an angle.
Plate with kimchi fried rice and additional kimchi.
I think duck is a very flavorful bird. Try it out and don’t forget to comment.
Thank you,
This African