Confit de Canard avec Chou Braisé
Duck Confit with Braised Cabbage
Yes, with a tweak: request no potatoes Sarladaises or other starchy sides (e.g., rice, lentils). About 7g net carbs per serving.
What it is
A succulent duck leg slowly cooked and preserved in its own fat, then crisped to perfection. Traditionally served with potatoes Sarladaises, it's modified here with a side of savory braised cabbage.
Key ingredients
Duck leg, duck fat, salt, pepper, garlic, thyme, braised cabbage (cabbage, butter, maybe a splash of wine, seasonings).
How to make it keto
Request no potatoes Sarladaises or other starchy sides (e.g., rice, lentils). Ask for a side of non-starchy vegetables like braised cabbage, spinach, or asparagus. Ensure vegetables are not cooked with excessive sugar.
Say this to the waiter (French)
Pour le Confit de Canard, sans pommes de terre Sarladaises, riz ou lentilles. Plutôt du chou braisé ou des épinards? Sans sucre dans les légumes, s'il vous plaît.
For the Confit de Canard, no potatoes Sarladaises, rice, or lentils. Can I have braised cabbage or spinach? Please ensure no sugar in the vegetables.
Watch out for
Potatoes Sarladaises, other starchy sides, hidden sugar in braised vegetables or glazes.
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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