It's the annual Thanksgiving Recipe Post

[gvdub]

So the challenge was to make a Thanksgiving feast that's extra special, but still fits into my diet. Which means relatively low carb, not terribly calorie dense, and not so loaded with unctuousness as to make the arteries stutter.


Pan Seared Duck Breast with Orange Pomegranate Sesame Sauce
SUMMARY:

A festive holiday main dish for two. Strain and save the duck fat when you're done, as it makes a great shortening for biscuits and quick breads.

INGREDIENTS:

- 1 Duck Breast
- 1/4 tsp. sea salt
- 1/2 Tablespoons peppercorns, freshly cracked
- 2 tsp. canola oil

For The Sauce
- 1 cup orange juice, freshly squeezed
- 1/2 cup pomegranate seeds
- 1 tsp. Splenda sweetener
- sea salt
- drizzle sesame oil

METHOD:

Preheat oven to 350°F

Score skin of duck breast to help render fat. Rub duck with mixture of sea salt and freshly cracked pepper.
Heat canola oil in oven-safe heavy skillet over medium-high heat until hot, but not smoking. Place duck, skin side down, in skillet. Let cook for 5 minutes, until skin is crisp and browned. Turn breast over and cook for 5 minutes to sear meat.

Transfer skillet to oven. Roast until thermometer inserted in thickest part of duck reads 130° (145° if you don't like rare duck breast). Remove from oven and let rest 10 minutes.

To make the sauce:
In a small saucier or sauce pan, bring orange juice to a boil. When it has reduced by half, add the pomegranate seeds and a pinch of sea salt. Reduce until the liquid is syrupy. Remove from heat. Add a drizzle of sesame oil. Stir.

To serve:
Slice duck diagonally in 1/2-inch slices. Arrange slices overlapping on plate and top with sauce.

Five Spice Butternut Squash
SUMMARY:

Looking for a lower carb alternative to holiday sweet potatoes, I came up with this dish. It could also be used as a pie filling with the addition of custard ingredients, as in a pumpkin pie.

INGREDIENTS:

- 8 cups Butternut Squash - 1 large, Peeled and cut in to 1-inch cubes
- 1 1/2 tsp. Chinese 5-spice powder
- 1 Tbl. Bourbon
- 1 tsp. Splenda Sweetener
- 2 Tbl. Butter
- 1/4 tsp. sea salt

METHOD:

Preheat Oven to 350°F
Place cubed squash in Dutch Oven. Sprinkle 5-spice powder and salt over squash and stir to distribute evenly.
Put Dutch oven, uncovered, in oven. Roast for 45 minutes. Cover. Continue roasting for another 20 minutes
Remove Dutch oven. Drain liquid from squash. Process squash through food mill back into dutch oven. Place Dutch oven on stovetop over medium heat. Add bourbon and Splenda and bring to a simmer. Cook long enough for alcohol in bourbon to cook off (5 minutes). Remove from heat and stir in butter. Serves 8.


Topped that off with green salad with a yogurt cucumber dressing, and the whole meal was still under 500 calories. Not too shabby.