Confit de Canard (avec Épinards Sautés)
Duck Confit with Sautéed Spinach
Yes, with a tweak: request no potatoes; substitute with sautéed spinach or a simple green salad with a vinaigrette (oil/vinegar based). About 4g net carbs per serving, lower than 7 in 10 French dishes.
What it is
A rich and savory dish where duck legs are slow-cooked in their own rendered fat until incredibly tender, then often pan-fried until the skin is crispy. Traditionally served with potatoes (pommes sarladaises), this keto version replaces them with sautéed spinach.
Key ingredients
Duck leg, duck fat, salt, garlic, thyme, spinach, butter.
How to make it keto
Request no potatoes; substitute with sautéed spinach or a simple green salad with a vinaigrette (oil/vinegar based).
Watch out for
Watch for sugary glazes or sauces sometimes offered with duck, though traditional confit is often simple.
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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