This low carb salad features a beautifully pan-fried duck breast! Gluten free, LCHF, and keto friendly recipe.
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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!
For me, the best-cooked duck breast needs to have the skin on – but cooked until crispy – then rare in the middle.
My WÜSTHOF Classic 8″ Über Chef's Knife was perfect for scoring the skin – get one of your own from Sur La Table, Williams-Sonoma, Bed, Bath & Beyond or Crate and Barrel!
I decided not to complicate this special treat, and serve 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!
I followed the instructions in his recipe precisely, and the duck was even better than expected.
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!Pan-Fried Duck Breast Salad - #lowcarb recipe Click To Tweet
- 1 skin-on duck breast, room temperature
- salt and pepper
- 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.
Recipe courtesy of Keith Walters.
Nutrition InformationYield 1 Serving Size 1
Amount Per ServingCalories 486Total Fat 26gSaturated Fat 7gTrans Fat 0gUnsaturated Fat 17gCholesterol 326mgSodium 497mgCarbohydrates 0gFiber 0gSugar 0gProtein 59g