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–+ servings

Canard à l'Orange Keto

One of French cuisine's most iconic dishes — crispy-skinned duck breast served with a glossy, sweet-sour orange sauce.
Print Recipe
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Course: Main Course
Cuisine: French
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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