Pan-Fried Duck Legs
Pan-Fried Duck Legs with Savoy Cabbage and Crispy Bacon
Yes, keto as served. About 5g net carbs per serving, lower than 6 in 10 English dishes.
What it is
Crispy-skinned duck legs pan-fried to render out fat, served with tender braised Savoy cabbage and savory crispy bacon lardons.
Key ingredients
Duck legs, Savoy cabbage, streaky bacon, butter, duck fat, garlic, white wine (trace amount, cooked off), chicken broth.
Optional tweaks
Ensure no carby sauces or sides. Cabbage should be simply braised with fat and bacon, not with carby additions.
Watch out for
Hidden sugars in any glaze, carby sides, excessive wine in braising liquid.
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.
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