Green Pepper Duck with Carrot-Orange Peel Puree

This is both, light, rich and full of simple subtle flavors. Duck is a French favorite, especially in the South West of France and is rich in the Omega-3 and Omega-6 essential fatty acids we actually need.

The fat of the duck will enable absorption of the liposoluble Vitamin A from the carrots, which will help you (among other things) get a great looking skin.

Ingredients (serves 2-3)
1 pound duck breast with its fat (make sure it was raised well of course)
2 large carrots, peeled and chopped
2 sweet potatoes, peeled and chopped
1 tablespoon minced orange peel
Freshly ground green pepper
Ground sea salt

preheat oven to 250 degrees celsius (or 450 farenheit). Pick duck fat with half of the orange peels and place it In a baking dish,  duck breast fat down. Sprinkle the top with green pepper to cover well, and a little salt. Place in the oven, about 30 minutes total and turn the meat around every 5-10 minutes, to finish with the fat on top for the last 10 minutes.

Pour water in a medium-sized boiling pan and turn the heat to high. Once it reaches a boiling point, bring it to medium and add the carrots and sweet potatoes. Bring it to a simmer and keep for 10 minutes. Discard most of the water but keep some so the vegetables are half covered. Add the rest of the orange peel and simmer 10 more minutes.
Take out of heat and puree with a fork or with a machine. Place in a deep serving dish.

Serve the duck and puree hot.

For more on duck fat:
http://greenmarketrecipes.com/poultry/health_benefits_duck_fat.htm