French · Dinner
Crispy Duck Leg (Keto)
Duck leg is scored, seasoned, and pan-fried skin-down until the fat renders and the skin turns shatteringly crisp, then finished in the oven. Served over garlicky cauliflower mash with sautéed greens, the plate leans on rendered duck fat and rosemary for a rich, savory French bistro finish.
$7
15 minsPrep
40 minsCook
55 minsTotal
MediumLevel
Nutrition per serving
676Calories
32.6gProtein
53.9gFat
10.8gCarbs
3.2gSugar
4.3gFiber
1215mgSodium
295mgChol
21.4gSat Fat
950mgPotassium
140mgCalcium
3.8mgIron
1.1mcgVitamin B12
45mgVitamin C
gluten-free
low-carb
keto
Instructions
1
Prep
Pat the duck leg dry, score the skin in a crosshatch pattern, then season with salt, pepper, and chopped rosemary needles.
2
Sear
Place the duck leg skin-down in a cold ovenproof skillet over medium-low heat, cooking 15 minutes until fat renders and skin turns deep golden.
3
Roast
Flip the duck leg and transfer the skillet to a 400°F oven, roasting 20 minutes until an instant-read thermometer reads 165°F.
4
Rest
Move the duck leg to a plate and rest 10 minutes so the juices settle back into the meat.
5
Simmer
Add the cauliflower florets and minced garlic to a pot of salted water, simmering over medium heat 10 minutes until tender.
6
Blitz
Drain the cauliflower and garlic, then blitz in a food processor with butter and heavy cream until smooth.
7
Sauté
Heat olive oil in a small pan over medium heat, add the sliced chard, and sauté 3 minutes until wilted.
8
Plate
Spoon the cauliflower mash onto a plate, top with sautéed chard, set the rested duck leg alongside, and drizzle rendered pan fat over the skin.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 21 oz300g, 1 bone-in duck leg duck leg
- 1 tsp1 tsp salt
- 1/2 tsp1/2 tsp black pepper
- 2 sprig2 sprig rosemary
- 4 cloves4 cloves garlic
- 2 cup300g cauliflower florets
- 2 tbsp28g butter
- 2 tbsp30ml heavy cream
- 3 cups90g chard
- 2 tsp10ml olive oil
- 1 tsp1 tsp lemon juice
