French · Dinner
Baked Duck Rice Casserole (Keto)
Duck thigh pieces bake with cauliflower rice, mushrooms, leeks and Gruyere in a heavy cream and Dijon sauce, finished until bubbling and browned. A French-inspired casserole swapping starchy rice for cauliflower to keep it low-carb, rich with rendered duck fat and cheese.
$8
15 minsPrep
35 minsCook
50 minsTotal
MediumLevel
Nutrition per serving
702Calories
38.9gProtein
54.6gFat
13.8gCarbs
4.9gSugar
4.1gFiber
690mgSodium
295mgChol
23.9gSat Fat
950mgPotassium
320mgCalcium
3.4mgIron
2.9mcgVitamin B12
28mgVitamin C
gluten-free
protein-rich
low-carb
keto
Instructions
1
Prep
Pat the duck thigh pieces dry with paper towels and season all over with salt and pepper. Slice the mushroom and leek. Mince the garlic and grate the gruyere. Preheat oven to 400F.
2
Sear
Heat olive oil in an oven-safe skillet over medium-high heat and sear duck skin-side down for 4 minutes until skin is deep golden and fat renders into the pan.
3
Sweat
Push duck to one side, add leek and garlic to rendered fat, and sweat over medium heat for 2 minutes until leek softens and turns translucent.
4
Saute
Add mushroom to skillet and saute over medium heat for 3 minutes until it releases liquid and starts to brown at the edges.
5
Build
Stir cauliflower rice, heavy cream, mustard and thyme into skillet, nestling duck pieces back so they sit partly submerged in sauce. Transfer skillet to oven and bake uncovered at 400F for 18 minutes until sauce bubbles and cauliflower rice is tender.
6
Finish
Scatter gruyere over the top and return to oven for 4 minutes until cheese is melted and patched with brown.
7
Rest
Let skillet stand off heat for 5 minutes so sauce thickens slightly before serving.
8
Plate
Spoon duck and cauliflower rice casserole into a shallow bowl, scraping up browned cheese and sauce from pan.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 15 oz426g duck thigh, skin on
- 2 cup240g cauliflower rice
- 1 cup90g mushroom
- 2/3 cup70g leek, white and pale green parts
- 1/2 cup120ml heavy cream
- 2 oz56g gruyere
- 2 tsp2 tsp Dijon mustard
- 2 clove2 clove garlic
- 1 tbsp1 tbsp fresh thyme leaves
- 2 tbsp2 tbsp olive oil
- salt, to taste
- black pepper, to taste
