This low carb salad features a beautifully pan-fried duck breast! Gluten free, LCHF, and keto friendly recipe.
This post contains affiliate links, which means that at no extra cost to you I can make a tiny bit of money to help support this blog. Thank you!
I think this is the first duck recipe on the blog! Duck breasts are much easier to buy in the UK (where I used to live), and ever since seeing my friend Keith's method of perfectly pan-frying the duck, I have *really* wanted to eat them again.
It cost me $10 for one duck breast where I live now - although I'm sure that in other areas it would be cheaper! In the UK you can buy four frozen duck breasts for the equivalent of about $5! So right now this is definitely a special treat meal in our home!
This keto duck recipe demonstrates how easier it is to cook the meat perfectly!
How to Make a Pan-Fried Duck Breast Salad
For me, the best-cooked duck breast needs to have the skin on - but cooked until crispy - then rare in the middle. To prepare the duck, dab away any moisture from the duck breast with
some paper towels. Season the meat side of the breast to your liking, but bear in mind that you are going to salt the skin quite a bit. Score diagonal lines in the skin and and add a generous amount of salt.
On a COLD pan (room temperature) place the duck skin side down. Set your hob/burner to medium heat and let it cook for 10 minutes (which browns the
skin and renders the fat). Turn onto the meat side and cook for a further 3½ minutes. If you prod the meat you should feel it resist your prodding. You don't want it to be stiff, but it shouldn't give too much to the pressure either. Rest for 5 minutes before slicing and serving.
I decided not to complicate this special treat, and served the duck unadorned on a bed of butter lettuce, grape tomatoes, raw green beans and finely chopped green onions. I didn't dress the salad because I wanted it to be all about the duck, but I kicked myself afterwards because my low carb blackberry vinaigrette would have been ideal!
The duck itself doesn't contain any carbs, so you'll just need to add up the carb count of your salad items and dressing if you use one!
📖 Recipe
Pan-Fried Duck Breast Salad
Ingredients
Step-by-Step Instructions
- Dab away any moisture from the duck breast with
some kitchen towel. - Season the meat side of the breast to your liking, but bear in mind that you are going
to salt the skin quite a bit. - Score diagonal lines in the skin and and add a generous amount of salt.
- On a COLD pan (room temperature) place the duck skin side down.
- Set your hob/burner to medium heat and let it cook for 10 minutes (which browns the
skin and renders the fat). - Turn onto the meat side and cook for a further 3½ minutes. If you prod the
meat you should feel it resist your prodding. You don’t want it to be
stiff, but it shouldn’t give too much to the pressure either. - Rest for 5 minutes before slicing and serving.
Nutrition
Notes
Tried this recipe?
Let us know how it was!Nutritional information is provided as a courtesy and is my best approximation. Net carbs are calculated as the total grams carbs minus the total grams of fiber.
Comments
No Comments