# Keto Seared Duck Breast with Orange Sauce Recipe

> An elegant French-inspired keto dish featuring perfectly seared duck breast with a flavorful orange sauce.

**Prep time:** 10 min
**Cook time:** 20 minutes
**Yield:** 2 servings (1x)

**Category:** Dinner
**Cuisine:** French

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## Ingredients

- 2 duck breasts (770 g), with the skin
- Salt and pepper
- 2 Tablespoons of olive oil (30 ml), to cook with
- 1/2 medium onion (55 g), sliced
- Juice from 1/2 small orange (50 g)
- Zest from small orange (strips tied in a muslin parcel)
- 3 pcs. star anise (tied in the same above-mentioned muslin parcel)
- 1 teaspoon of arrowroot flour (2 g), for thickening sauce
- 1/2 cup of chicken broth (120 ml)
- Pinch of stevia
- 2 Tablespoons of fresh parsley (2 g), finely chopped for garnish
- Additional grated orange zest for garnish (optional)

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## Shopping List

### Meat & Poultry
- [ ] 2 duck breasts (770g, with skin)

### Produce
- [ ] 1/2 medium onion
- [ ] 1/2 small orange (for juice and zest)
- [ ] 2 Tablespoons fresh parsley

### Pantry
- [ ] 2 Tablespoons olive oil
- [ ] 3 pcs star anise
- [ ] 1 tsp arrowroot flour
- [ ] 1/2 cup chicken broth (120 ml)
- [ ] Stevia (pinch)

### Spices
- [ ] Salt (to taste)
- [ ] Black pepper (to taste)

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## Instructions

1. **Preheat oven.** Preheat the oven to 300°F / 150°C.

2. **Score and season duck.** Using a very sharp knife, score the duck breast skin at a 45 degree angle and rub salt and pepper all over the duck breast, including into the scored skin.

3. **Sear the duck.** Heat up a frying pan or skillet to high heat and place the duck breasts skin-side down into the pan.

4. **Cook until crispy.** Sear the duck breasts until the skin has caramelised and crisped, about 5 minutes. Then using tongs, turn the breasts over and cook the meat side for a few minutes until browned.

5. **Finish in oven.** Remove the duck breasts and place on a greased roasting tray. Place in the oven skin-side up to cook a little further while you finish the rest of the dish (approx. 10-15 minutes).

6. **Cook the onions.** Keep the rendered duck fat in the pan and add in the olive oil, and cook the diced onions until they're caramelized and golden.

7. **Add aromatics.** Add the orange juice to deglaze as well as the muslin parcel containing the strips of orange zest and star anise.

8. **Reduce sauce.** Cook for a minute or two, then remove from the heat and strain the sauce through a fine mesh sieve, discarding the onions - but not the muslin.

9. **Thicken sauce.** Return the strained sauce to the heat and open the muslin parcel of zest strips and star anise and add into the sauce. Add a pinch of Stevia if you feel it is not sweet enough. Whisk the arrowroot into the chicken stock in a small jug, then pour into the pan.

10. **Finish sauce.** Cook the sauce gently for 1-2 minutes until it has sufficiently thickened.

11. **Serve.** Serve the duck with the sauce and garnish with the chopped parsley and additional orange zest.

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## Notes

- All nutritional data are estimated and based on per serving amounts.
- Net Carbs: 5 g

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## Nutrition Information

**Per Serving:**
Calories: 963 | Sugar: 4 g | Fat: 72 g | Carbohydrates: 6 g | Fiber: 1 g | Protein: 66 g