Keto Duck Breast with Orange Glaze

Name: Keto Duck Breast with Orange Glaze
Prep time: 15 min
Cook time: 25 min
Yield: 4

Succulent duck breast with crispy skin, glazed with a sugar-free orange sauce that's tangy and rich, perfect for an elegant keto dinner.

Units:

Metric Imperial

Servings:

Prep: 15 Cook: 25

Score the skin of 4 large4 large duck breasts in a crosshatch pattern, cutting through skin but not into meat. Season with 1 tsp1 tsp salt, ½ tsp½ tsp freshly ground black pepper, and ½ tsp½ tsp Chinese five-spice powder.
Place duck breasts skin-side down in a cold cast-iron skillet. Turn heat to medium-low and cook 12-15 minutes, rendering fat slowly until skin is golden and crispy.
Flip duck breasts and cook 4-6 minutes more for medium-rare (internal temperature 57°C/135°F). Remove to a plate and tent with foil.
Pour off all but 1 tablespoon fat from the pan. Add 1 large1 large shallot and cook 2 minutes until softened. Add 2 cloves2 cloves garlic cloves and cook 1 minute more.
Add 125ml½ cup fresh orange juice, 125ml½ cup chicken stock, 2 tbsp2 tbsp erythritol or monk fruit sweetener, 2 tbsp2 tbsp red wine vinegar, 2 tbsp2 tbsp orange zest, 1 tbsp1 tbsp fresh thyme leaves, and 11 bay leaf.
Bring to a boil and reduce heat to simmer. Cook 8-10 minutes until sauce reduces by half and becomes syrupy.
Remove bay leaf and whisk in 30g2 tbsp butter to finish the glaze. Season with salt and pepper to taste.
Slice duck breasts diagonally and arrange over 100g4 cups watercress for serving. Drizzle with orange glaze and serve immediately.

Ingredients

id: duck_breasts metric: 4 large imperial: 4 large name: duck breasts, skin scored
id: orange_juice metric: 125ml imperial: ½ cup name: fresh orange juice
id: orange_zest metric: 2 tbsp imperial: 2 tbsp name: orange zest
id: chicken_stock metric: 125ml imperial: ½ cup name: chicken stock
id: butter metric: 30g imperial: 2 tbsp name: butter
id: erythritol metric: 2 tbsp imperial: 2 tbsp name: erythritol or monk fruit sweetener
id: red_wine_vinegar metric: 2 tbsp imperial: 2 tbsp name: red wine vinegar
id: shallot metric: 1 large imperial: 1 large name: shallot, minced
id: garlic metric: 2 cloves imperial: 2 cloves name: garlic cloves, minced
id: fresh_thyme metric: 1 tbsp imperial: 1 tbsp name: fresh thyme leaves
id: bay_leaf metric: 1 imperial: 1 name: bay leaf
id: five_spice metric: ½ tsp imperial: ½ tsp name: Chinese five-spice powder
id: salt metric: 1 tsp imperial: 1 tsp name: salt
id: black_pepper metric: ½ tsp imperial: ½ tsp name: freshly ground black pepper
id: watercress metric: 100g imperial: 4 cups name: watercress for serving

Score the skin of {duck_breasts} in a crosshatch pattern, cutting through skin but not into meat. Season with {salt}, {black_pepper}, and {five_spice}.
Place duck breasts skin-side down in a cold cast-iron skillet. Turn heat to medium-low and cook 12-15 minutes, rendering fat slowly until skin is golden and crispy.
Flip duck breasts and cook 4-6 minutes more for medium-rare (internal temperature 57°C/135°F). Remove to a plate and tent with foil.
Pour off all but 1 tablespoon fat from the pan. Add {shallot} and cook 2 minutes until softened. Add {garlic} and cook 1 minute more.
Add {orange_juice}, {chicken_stock}, {erythritol}, {red_wine_vinegar}, {orange_zest}, {fresh_thyme}, and {bay_leaf}.
Bring to a boil and reduce heat to simmer. Cook 8-10 minutes until sauce reduces by half and becomes syrupy.
Remove bay leaf and whisk in {butter} to finish the glaze. Season with salt and pepper to taste.
Slice duck breasts diagonally and arrange over {watercress}. Drizzle with orange glaze and serve immediately.

Skin Rendering: Start duck skin-side down in a cold pan. This allows fat to render slowly for maximum crispiness.

Temperature Control: Duck is best served medium-rare. Use a meat thermometer for accuracy.

Fat Storage: Save the rendered duck fat - it's excellent for roasting vegetables or frying eggs.

Orange Zest: Use only the colored part of the peel, avoiding the bitter white pith underneath.