French · Dinner
French Roast Duck (Keto)
Duck breast roasted skin-on until crisp, finished with a low-carb pan sauce of red wine vinegar, butter, and shallot with garlic and thyme. Served over sautéed spinach and roasted turnip wedges, with orange zest for aromatic lift.
$10
15 minsPrep
25 minsCook
40 minsTotal
MediumLevel
Nutrition per serving
568Calories
31.2gProtein
42.1gFat
11.3gCarbs
4.2gSugar
3.5gFiber
432mgSodium
223mgChol
16.8gSat Fat
895mgPotassium
118mgCalcium
4.5mgIron
2.2mcgVitamin B12
34mgVitamin C
low-carb
gluten-free
keto
Instructions
1
Prep
Pat duck breast dry, score skin in crosshatch without cutting flesh, and season both sides with salt and pepper.
2
Roast
Toss turnip wedges with half the olive oil, salt, and pepper; roast at 425°F for 20 minutes, stirring once, until golden and tender.
3
Sear
Place duck breast skin-down in a dry, cold ovenproof skillet over medium heat for 8 to 10 minutes until skin is deep golden and fat renders.
4
Roast
Flip duck breast flesh-down, transfer skillet to 425°F oven for 6 to 8 minutes until instant-read thermometer reaches 135°F for medium-rare.
5
Rest
Move duck breast to a cutting board and tent with foil; rest for 8 minutes until temperature reaches 140°F.
6
Sauce
Pour off all but 1 tablespoon duck fat from skillet, add shallot and garlic, sweat over medium-low heat for 2 minutes until soft.
7
Deglaze
Add thyme and red wine vinegar to skillet, scraping up browned bits; simmer over medium heat for 2 minutes until reduced by half.
8
Finish
Remove skillet from heat, whisk in butter until glossy, stir in orange zest.
9
Sauté
Heat remaining olive oil over medium heat, add spinach, and sauté for 2 minutes until wilted and bright green.
10
Plate
Slice duck breast on the diagonal, fan slices over spinach alongside turnip wedges, and spoon pan sauce over top.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 420g420g duck breast, skin on
- 22 small shallot
- 4 cloves4 cloves garlic
- 4 sprigs4 sprigs fresh thyme
- 4 tbsp4 tbsp red wine vinegar
- 2 tbsp28g butter
- 7 oz200g turnip, cut into wedges
- 2 tbsp28g olive oil, divided
- 5 oz140g baby spinach
- 1 tsp1 tsp orange zest
- salt, to taste
- black pepper, to taste
