📍 Where this dish comes from: Normandy (Normandie)
Discover the history of this region →
Discover the history of this region →
One of French cuisine’s most iconic dishes — crispy-skinned duck breast served with a glossy, sweet-sour orange sauce that achieves its depth through a caramel-like gastrique. The keto adaptation uses erythritol in place of sugar for the gastrique, achieving the same bronzed, lacquered effect without the glycemic spike.
What You’ll Need
Servings: 4 servings
Calories: 480kcal
Ingredients
- 4 duck breasts (magret de canard)
- zest and juice of 3 large oranges Orange sauce
- 2 tbsp erythritol
- 2 tbsp red wine vinegar
- 300 ml duck or chicken stock
- 2 tbsp Grand Marnier (optional)
- 2 tbsp cold unsalted butter
- Salt, black pepper
Instructions
- Score duck fat in cross-hatch pattern, season. Place fat-side down in cold pan.
- Increase heat to medium. Render fat 12–15 minutes until skin is golden and crisp.
- Flip and cook 3–4 minutes for medium-rare (62°C internal). Rest 10 minutes.
- Make orange gastrique: combine erythritol and vinegar in a small pan. Cook until amber caramel forms.
- Add orange juice and zest. Reduce by half. Add stock and Grand Marnier. Reduce to a glossy sauce.
- Whisk cold butter in off the heat.
- Slice duck breast on the diagonal. Fan on warm plates. Spoon orange sauce over.
Nutrition
Serving: 1serving | Calories: 480kcal | Protein: 42g | Fat: 28g | Fiber: 1g
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Health Benefits
- Duck breast contains oleic acid as its primary fat, the same fat found in olive oil.
- Orange zest provides d-limonene, a terpene studied for its antioxidant properties.
- Duck is a good source of heme iron, niacin, and vitamins B6 and B12.
Pairs Well With
- Tian Provençal Légumes
- Asperges Vinaigrette Dijon