Confit Duck Leg with Braised Greens
Yes, with a tweak: request no high-carb sides (e.g., potatoes, lentils, fruit compotes). About 5g net carbs per serving, lower than 7 in 10 Australian dishes.
What it is
Crispy-skinned duck leg slow-cooked in its own fat (confit), served with rich braised green vegetables. A popular dish in modern Australian bistros.
Key ingredients
Duck leg, duck fat, salt, pepper, garlic, thyme, kale/spinach/collard greens, olive oil.
How to make it keto
Request no high-carb sides (e.g., potatoes, lentils, fruit compotes). Ensure braised greens are not cooked with sugary glazes or starchy thickeners.
Watch out for
Often served with potato dauphinoise, root vegetable purees, or sugary fruit compotes. Braised greens might have hidden sugar or starchy thickeners.
Macros are estimates for a typical serving and vary by restaurant. Confirm ingredients with staff, especially if you have allergies. Our ingredient lists are generated automatically and describe how a dish is typically made.
More on the Australian menuAll 302 Australian dishes ›
