Roast Duck with Braised Red Cabbage
Crispy Roast Duck with Tangy Braised Red Cabbage
Yes, with a tweak: request no traditional potato sides (roast potatoes, mash). About 14g net carbs per serving, on the higher side for English food, so watch the portion.
What it is
A succulent roasted duck, often served with crispy skin, paired with a traditional, tangy braised red cabbage, which usually contains apples and some sweetener. Modified here to exclude carby accompaniments and minimize sugar in the cabbage.
Key ingredients
Whole duck/duck breast/leg, red cabbage, apple cider vinegar, sweetener (minimal or none), butter/duck fat, spices (cloves, bay leaf).
How to make it keto
Request no traditional potato sides (roast potatoes, mash). Ensure braised red cabbage minimizes or omits sugar and apple.
Watch out for
Roast potatoes/other root vegetables, significant sugar and apple in braised red cabbage, sweet sauces.
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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