Ingredients
 
  • 3 eggs, divided
  • ½ cup coconut milk
  • 3 tbsp olive oil, divided
  • 2 cups blanched almond flour
  • 1 tsp baking powder
  • 1 cup celery, chopped
  • ½ cup sweet yellow onion, chopped
  • 1 clove garlic, minced
  • 1 ½ tsp fresh thyme, leaves only, divided
  • ¼ + 1/8 tsp dried sage
  • ¼ tsp cracked black pepper
  • ¼ cup low sodium chicken stock
  • 5 lb whole duck, thawed and giblets removed
  • ¼ tsp garlic powder
  • 2 cups water
  • 1 tbsp honey
  • 1 tbsp fresh orange juice
  • 1 tsp orange zest
Instructions
 
  1. Preheat the oven to 350ºF and line a loaf pan with parchment paper, with the sides overlapping.
  2. To make the stuffing: Whisk two of the eggs, coconut milk and one tablespoon of the olive oil in a mixing bowl. Gradually whisk in the almond flour and baking powder. Spread the mixture evenly in the prepared pan and bake for 35-40 minutes. Cool in the loaf pan for 10 minutes before lifting from sides and cooling at room temperature for 30 minutes.
  3. Heat the a tablespoon of olive oil over medium heat. Add the celery and onion and sauté for 7-8 minutes, until vegetables begin to soften. Stir in the garlic, 1 teaspoon of thyme, ¼ teaspoon of sage, and black pepper. Cook 1 minute longer. Remove from the heat and cool for 5 minutes.
  4. When the bread has cooled, cube it and set it in a mixing bowl with the sautéed vegetables. Whisk one egg with the chicken stock in a small bowl and pour it over the top. Stir gently to coat.
  5. To prep the duck: Blot the excess moisture from the skin and cavity with a paper towel. Prick the breast all over with the tip of a sharp knife.
  6. Stir together a tablespoon of olive oil with ½ teaspoon of thyme, 1/8 teaspoon of sage and the garlic powder. Rub the skin with the herb mixture.
  7. Spoon about 2 cups of the bread stuffing into the cavity. Tuck the wings behind the duck and set on a roasting pan. Pour 2 cups of water in bottom of the pan and roast for 1 ½ hours, or until thermometer inserted into thigh reads 180ºF and 165ºF in the stuffing.
  8. To make the glaze: Stir together the honey, orange juice and orange zest. Brush on the breast and thighs, then return to the oven for 10-15 minutes longer. Rest duck at room temperature for 15 minutes before carving.
  9. While the duck rests, spread the remaining stuffing on a small parchment paper lined baking sheet and bake for 20 minutes. Transfer the duck to a serving platter with the stuffing and enjoy hot.