Servings: 4Ingredients:Celery – 3 stalks [chopped].Onion – 1 [chopped].Butter – 1 Tbsp.Turkey stock – 6 cupsSalt and ground black pepper to tasteFresh parsley – ¼ cup, choppedBaked spaghetti squash – 3 cups [chopped].Turkey – 3 cups [cooked and shredded].Directions: Heat butter in a pot. Add celery and onion. Stir-fry for 5 minutes.
Preparation time: 10 minutes Cooking time: 20 minutes Servings: 4INGREDIENTS:½ cup sugar¼ cup honey1/3 cup balsamic vinegar1 teaspoon garlic, minced1 tablespoon ginger, grated1 teaspoon cumin, ground½ teaspoon clove, ground½ teaspoon cinnamon powder4 sage leaves, chopped1 jalapeno, chopped2 cups rhubarb, sliced½ cup yellow onion, chopped2 cups cherries, pitted4 duck breasts, boneless, skin on
Preparation time: 10 minutes Cooking time: 15 minutes Servings: 4INGREDIENTS:2 duck breasts, skin on and scoredSalt and black pepper to the tasteCooking spray½ teaspoon cinnamon powder½ cup raspberries1 tablespoon sugar1 teaspoon red wine vinegar½ cup waterDIRECTIONS:Season duck breasts with salt and pepper, spray them with cooking spray, put inpreheated air fryer skin
Servings: 4Ingredients:Swerve – 1 Tbsp.Shallot – 1 [peeled and chopped].Red vinegar – ¼ cupOlive oil – ¼ cupWater – ¼ cupRaspberries – ¾ cupDijon mustard – 1 Tbsp.Salt and ground black pepper to tasteFor the salad:Baby spinach – 10 ouncesDuck breasts – 2 media [boneless].Goat cheese – 4 ounces [crumbled].Salt and ground
Preparation time: 10 minutes Cooking time: 20 minutes Servings: 4INGREDIENTS:2 duck breasts, skin on, halved1 tablespoon olive oil½ teaspoon thyme, chopped½ teaspoon garlic powder¼ teaspoon sweet paprikaSalt and black pepper to the taste1 cup beef stock3 tablespoons butter, melted1 shallot, chopped½ cup port wine4 tablespoons fig preserves1 tablespoon white flourDIRECTIONS:Season duck breasts
Servings: 2Ingredients:Duck breasts – 2 [skin on and sliced thin].Zucchini – 2, slicedCoconut oil – 1 Tbsp.Green onion – 1 bunch [chopped].Daikon – 1 [chopped].Green bell peppers – 2 [seeded and chopped].Salt and ground black pepper to tasteDirections: Heat coconut oil in a pan. Add green onions and stir-fry for 2 minutes.
Preparation time: 10 minutes Cooking time: 35 minutes Servings: 4INGREDIENTS:½ cup honey2 cups orange juice4 cups red wine2 tablespoons sherry vinegar2 cups chicken stock2 teaspoons pumpkin pie spice2 tablespoons butter2 duck breasts, skin on and halved2 tablespoons olive oilSalt and black pepper to the tasteDIRECTIONS:Heat up a pan with the orange juice
Servings: 1Ingredients:Duck breast – 1 medium [skin scored].Swerve – 1 Tbsp.Heavy cream – 1 Tbsp.Butter – 2 Tbsp.Orange zest – ½ tsp.Salt and ground black pepper to tasteBaby spinach – 1 cupFresh sage – ¼ tsp.Directions: Heat butter in a pan. Add swerve and stir until the butter browns. Add orange zest
Servings: 4Ingredients:Chicken thighs – 4Mushrooms – 2 cups [sliced].Butter – ¼ cupSalt and ground black pepper to tasteOnion powder – ½ tsp.Garlic powder – ½ tsp.Water – ½ cupDijon mustard – 1 tsp.Fresh tarragon – 1 Tbsp. [chopped].Directions: In the pan, melt half the amount of butter. Add chicken thighs, season with
Preparation time: 10 minutes Cooking time: 15 minutes Servings: 4INGREDIENTS:2 tablespoons olive oilJuice from 1 lemon1 teaspoon oregano, dried3 garlic cloves, minced1 pound chicken thighsSalt and black pepper to the taste½ pound asparagus, trimmed1 zucchini, roughly chopped1 lemon slicedDIRECTIONS:In a heat proof dish that fits your air fryer, mix chicken pieces with