Invisible Keto

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Duck Breast

Nothing beats properly fried duck breast for deeply crisp skin and tender, flavorful meat.

You can do many things with duck breast, including eating it with no accompaniments or slicing it up for a salad. Personally I think it goes best with a good sauce, as suggested here.

Ingredients

  • Duck breast (skin-on, boneless)

Sauce

  • 1 large orange
  • 1 shallot, finely chopped
  • 2 tbsp port, for flavor
  • ½ cup strong duck stock, Chicken Stock, or Beef Stock (Demi-Glace)
  • 1⅓ cups blackberries
  • 1 tsp allulose (only if the blackberries are tart)
  • 1 tbsp cold butter

Method

Prep

  1. Remove the duck breast from the refrigerator about 30 minutes before cooking and pat very dry.
  2. Score the skin in a crosshatch pattern, cutting through the skin and most of the fat layer without cutting into the meat and season both sides with salt and pepper.
  3. Zest the orange and collect the juice.

Fry the duck

Starting cold promotes gradual rendering and produces crisp skin with less risk of scorching. Do not add oil.

  1. Place the duck breast skin-side down in a cold heavy skillet.
  2. Turn the heat to medium-low.
  3. Cook skin-side down, allowing the fat to slowly render.
  4. Pour off excess fat as it accumulates. (You should save this priceless fat!)
  5. Continue cooking until the skin is deeply golden and crisp and most of the visible fat has rendered. Typical time is about 10–15 minutes, but appearance matters more than the clock.
  6. Flip and cook on the meat side for 2–5 minutes, depending on thickness. The meat should remain medium-rare and feel soft and springy when pressed.
  7. For extra crispness, flip back to the skin side for 30–60 seconds over slightly higher heat.

Set aside to rest while preparing the sauce.

Sauce

  1. Pour off all but 2 tablespoons of the duck fat in the pan.
  2. Add the shallot and cook over medium heat until softened.
  3. Add the port and bring to a boil.
  4. Deglaze the pan, scraping up the browned bits.
  5. Add the stock, orange zest, orange juice, and blackberries.
  6. Simmer until the blackberries soften and the liquid reduces to a glossy sauce consistency.
  7. Taste and adjust seasoning.
  8. If desired, add a small amount of allulose to balance tartness.
  9. For a richer sauce, whisk in the cold butter just before serving.

Serve duck sliced or whole with sauce on the side.

Storage

  • Refrigerate leftovers in an airtight container for up to 3 days.
  • Reheat gently in a skillet, skin-side down, to restore crispness.
  • Avoid microwaving if possible, as it softens the skin.

Inspirations