Cuisses de Canard aux Olives et Herbes de Provence
Braised Duck Legs with Olives and Herbs
Yes, keto as served. About 7g net carbs per serving.
What it is
Tender duck legs slowly braised until fall-off-the-bone tender in a savory sauce with a medley of olives, garlic, and classic Provençal herbs. A deeply flavorful and rich dish.
Key ingredients
Duck legs, assorted olives (e.g., Kalamata, green), garlic, onion (small amount), dry white wine, duck or chicken broth, olive oil, Herbs de Provence, bay leaf, salt, black pepper.
Optional tweaks
Naturally keto if prepared without flour thickeners or high-carb vegetables. Serve with low-carb vegetables like sautéed spinach or green beans, not polenta or potatoes.
Watch out for
High-carb vegetables sometimes used in braising (carrots, potatoes, large amounts of tomatoes), flour thickeners for the sauce.
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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