French · Dinner
Grilled Duck Breast with Honey Glaze (Keto)
Duck breast with skin scored and rendered, then grilled and brushed with a honey-butter glaze made from apple cider vinegar. Served alongside sautéed spinach and roasted fennel, finished with fresh thyme.
$10
15 minsPrep
20 minsCook
35 minsTotal
MediumLevel
Nutrition per serving
563Calories
35.8gProtein
41.6gFat
9.2gCarbs
5.3gSugar
2.9gFiber
758mgSodium
157mgChol
14.8gSat Fat
912mgPotassium
110mgCalcium
5.1mgIron
2.4mcgVitamin B12
18mgVitamin C
gluten-free
low-carb
protein-rich
keto
Instructions
1
Prep
Pat duck breast dry, score skin in crosshatch without cutting flesh, season both sides with salt and pepper.
2
Sear
Place duck skin-side down in cold skillet over medium-low heat, render 10 minutes until skin is deep golden and fat pools.
3
Grill
Transfer skin-side up to hot grill over medium-high heat, cook 4–5 minutes until flesh shows char and internal temperature reaches 135°F.
4
Rest
Move duck to a board, let sit 5 minutes until juices settle into meat.
5
Glaze & plate
Melt butter over low heat, stir in honey and apple cider vinegar, simmer 2 minutes until glossy. Meanwhile, sauté garlic and fennel in olive oil 5 minutes until translucent, add spinach and toss 1 minute until wilted. Slice rested duck, fan over greens, brush with glaze, scatter thyme leaves on top.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 13 oz369g duck breast, skin scored in a crosshatch
- 1 tsp1 tsp salt
- 1/2 tsp1/2 tsp black pepper
- 2 tbsp2 tbsp butter
- 2 tsp2 tsp honey
- 2 tbsp2 tbsp apple cider vinegar
- 4 sprigs4 sprigs fresh thyme
- 7 oz200g fresh spinach
- 11 small fennel bulb (150g)
- 2 tsp2 tsp olive oil
- 2 clove2 clove garlic
