French · Dinner
French Roast Duck Breast with Orange (Keto)
Pan-seared duck breast finished in the oven with rendered fat and crisp skin, sliced and glazed with a sugar-free orange-zest and butter pan sauce. Served over garlicky sautéed spinach, this French bistro classic delivers keto-friendly, low-carb dining without sacrificing rich, traditional flavors.
$10
10 minsPrep
18 minsCook
28 minsTotal
MediumLevel
Nutrition per serving
548Calories
34.2gProtein
42.3gFat
9.1gCarbs
4.1gSugar
2.3gFiber
612mgSodium
238mgChol
18.6gSat Fat
780mgPotassium
95mgCalcium
4.8mgIron
1.9mcgVitamin B12
28mgVitamin C
gluten-free
low-carb
keto
Instructions
1
Prep
Pat the duck breast dry with paper towel, score the skin in a crosshatch pattern without cutting into the flesh, and season both sides with salt and pepper.
2
Sear
Place the duck skin-side down in a cold ovenproof skillet over medium heat and cook 8–10 minutes until fat renders and skin turns deep golden and crisp.
3
Roast
Flip the duck breast, transfer the skillet to a 400°F oven, and roast 6–8 minutes until an instant-read thermometer reads 135°F for medium-rare.
4
Rest
Move the duck breast to a board, tent loosely with foil, and rest 5 minutes so the juices settle.
5
Sauce
Pour off all but 1 tbsp rendered duck fat from the skillet, add the thinly sliced shallot, and cook over medium heat 2 minutes until softened and translucent.
6
Bloom
Stir in the minced garlic, orange zest, and thyme sprig, cooking 30 seconds until fragrant, then pour in the chicken stock and orange juice.
7
Deglaze
Scrape the skillet well and simmer over medium heat 3–4 minutes until the sauce reduces by half and coats the back of a spoon.
8
Finish
Off the heat, whisk the butter into the sauce piece by piece until glossy; discard the thyme sprig.
9
Spinach
Heat the olive oil over medium heat, add the minced garlic, cook 20 seconds until fragrant, then add the spinach and toss 1–2 minutes until wilted.
10
Plate
Slice the duck breast on the diagonal, fan over the sautéed spinach, and spoon the orange pan sauce over the top.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 14 oz394g duck breast, skin on, scored
- salt, for seasoning
- black pepper, for seasoning
- zest of 1/2 orange, plus 2 tbsp fresh orange juice
- 4 tbsp56g butter
- 22 small shallot
- 2 clove2 clove garlic
- 1/2 cup120ml chicken stock
- 2 sprig2 sprig fresh thyme
- 4 cups120g fresh spinach
- 2 tsp2 tsp olive oil
- 1 clove1 clove garlic, for the spinach
