Keto Duck Breast with Orange Sauce Recipe
By: Keto Summit
Published: Monday, July 30, 2018 - 7:23am

Ingredients




2 duck breasts (770 g), with the skin
Salt and pepper
2 Tablespoons of olive oil (30 ml), to cook with
1/2 medium onion (55 g), sliced
Juice from 1/2 small orange (50 g)
Zest from small orange (strips tied in a muslin parcel)
3 pcs. star anise (tied in the same above-mentioned muslin parcel)
1 teaspoon of arrowroot flour (2 g), for thickening sauce
1/2 cup of chicken broth (120 ml)
Pinch of stevia
2 Tablespoons of fresh parsley (2 g), finely chopped for garnish
Additional grated orange zest for garnish (optional)

Preparation

1 Preheat the oven to 300°F / 150°C. 2 Using a very sharp knife, score the duck breast skin at a 45 degree angle and rub salt and pepper all over the duck breast, including into the scored skin. 3 Heat up a frying pan or skillet to high heat and place the duck breasts skin-side down into the pan. 4 Sear the duck breasts until the skin has caramelised and crisped, about 5 minutes.  Then using tongs, turn the breasts over and cook the meat side for a few minutes until browned. 5 Remove the duck breasts and place on a greased roasting tray. Place in the oven skin-side up to cook a little further while you finish the rest of the dish (approx. 10-15 minutes). 6 Keep the rendered duck fat in the pan and add in the olive oil, and cook the diced onions until they’re caramelized and golden. 7 Add the orange juice to deglaze as well as the muslin parcel containing the strips of orange zest and star anise. 8 Cook for a minute or two, then remove from the heat and strain the sauce through a fine mesh sieve, discarding the onions – but not the muslin. 9 Return the strained sauce to the heat and open the muslin parcel of zest strips and star anise and add into the sauce. Add a pinch of Stevia if you feel it is not sweet enough.  Whisk the arrowroot into the chicken stock in a small jug, then pour into the pan. 10 Cook the sauce gently for 1-2 minutes until it has sufficiently thickened. 11 Serve the duck with the sauce and garnish with the chopped parsley and additional orange zest.

About

DESCRIPTION: This elegant dinner may look intimidating, but it’s really easy.