Pan-Seared Duck Breast with Apricot Glaze

by lydia on October 27, 2016

When you look at mineral balancing or the data from a hair tissue mineral analysis, you want to look at your metabolic type. You’ll want to find out if you’re a fast oxidizer or slow oxidizer. Why is this important? Because we know that specific foods and nutrients will benefit you depending on which type you are.

If you have fast oxidation, it means the thyroid and adrenal glands are in excess of activity. When these glands work overtime like this, you may find your sodium and potassium levels will be higher and your calcium and magnesium levels lower.

When you’re a fast oxidizer, your diet should consist of more fats and oils because you burn your food more quickly, therefore, your caloric needs are a lot greater. Healthy fats will provide you with more calories and longer-lasting energy. Try to stay away from sugars because they will burn too fast and not provide you with enough calories so that you can last the whole day.

Fast oxidizers also require more nutrients such as copper, zinc, calcium, and magnesium. Specifically, you’ll want to focus on getting in more copper because it has a number of important functions in your body. Copper plays vital roles in: bones and connective tissue, immune response, energy production in the cells, the glandular system (particularly the thyroid and adrenal glands), the nervous system, and the reproductive system.

That is why duck is an excellent protein to get into your diet. Its skin is higher in fat and calories than chicken or turkey. It’s also rich in copper, sodium, zinc, iron, phosphorous, selenium, and other nutrients.

If you have never tried duck, it’s a dark meat and full of flavor and needs to be cooked just right (medium rare is my preference) so it is not tough. My simple recipe will have you swooning and converted to loving duck meat (maybe even just as much as I do).

Pan Seared Duck Breast

Pan-Seared Duck Breast with Apricot Glaze
Recipe type: Main Entree
  • Duck breast
  • salt
  • Apricot Jam
  1. Before cooking the duck, score it across the fat side. Start on a diagonal on one side and then the other.
  2. Heat a skillet on medium heat add a small amount of fat to the pan, season the duck with salt and then sear on the fat side first for about 7-8 minutes.
  3. Then flip it and sear on the other side for 7-8 minutes.
  4. I put a lid over top to avoid the fat splatting out of the pan.
  5. A few minutes before the final cook time - add a dollop of apricot jam (I buy this from Trader Joe's, their reduced sugar jam - though any fruit jam or butter would be just as delicious) to a small bowl -scoop out a bit of the rendered duck fat to soften the jam and stir it in then drizzle on top of the breast the last couple minutes of cooking time.
  6. Remove duck from pan and let rest a minute before slicing.
  7. I love to partner this with my orange/ginger roasted rainbow carrots.

(Isn’t that a thing of beauty – tell me you don’t want to just lick the screen).

I am fortunate enough to have a local farmer that I can buy duck from. I’ll buy a pack of 4 duck breasts and save them just for myself (shh, don’t tell my kids) and it makes a relatively quick and satiating lunch for me during the week. I particularly love it paired with my roasted rainbow carrot recipe – it’s a very satisfying, satiating lunch, especially during times of stress or busier weeks. This is a great meal for a fast oxidizer (aka: someone in fight or flight) who also needs to consume some copper in their diet.



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