6-7 duck breasts
3 heaped (but not piled) TBSP each of oat flour and buckwheat flour (or 6 of one or the other)
25g butter or duck fat
250g smoked bacon, chopped (optional) (high amines)
1 white leek stem, chopped
300g pumpkin, diced (low salicylates)
600ml chicken stock (fresh, homemade by boiling chicken carcass for 2 hours, otherwise high amines)
Small handful fresh parsley, chopped
1) Place duck breasts in a pot, cover with water, and bring to the boil then simmer until cooked through, about 15 mins. Lift pieces out with tongs and place on a plate to cool down and dry off.
2) Pat chicken breasts dry, then slice into 1cm thick slices, place in a bowl with the oat flour and toss to coat.
3) Melt butter in frying pan, and fry the pieces until browned all over, then transfer to casserole dish.
4) Add bacon, leek and pumpkin to pan and fry for 5 minutes, then transfer to casserole dish with a slotted spoon
5) Stir remaining flour into pan juices and cook one minute. Remove from the heat and whisk in stock, adding slowly at first and whisking until smooth. Place back on heat, bring to the boil, and simmer, stirring, until thickened - about 2-3 minutes. Add parsley and stir into sauce. Pour over the duck, bacon, leek and pumpkin in the casserole dish.
6) Cover and cook 170C for 1 1/2 hours, stirring a couple of times during cooking.
Serving suggestion: serve with Cauliflower Mash and green beans