Magret de Canard avec Endives Braisées
Pan-Seared Duck Breast with Braised Endive
Yes, with a tweak: request no fruit-based sauces (pas de sauce aux fruits), no honey glazes, and no potato or other starchy accompaniments. About 5g net carbs per serving, lower than 6 in 10 French dishes.
What it is
Perfectly pan-seared duck breast, cooked to medium-rare with a crispy skin. Served with tender, slightly bitter braised endive, which complements the richness of the duck, ensuring no sweet fruit sauces or starchy sides.
Key ingredients
Duck breast, endive, butter, chicken/vegetable broth, salt, pepper.
How to make it keto
Request no fruit-based sauces (pas de sauce aux fruits), no honey glazes, and no potato or other starchy accompaniments. Ensure endive is braised without added sugar.
Watch out for
Very commonly served with sweet fruit sauces (e.g., cherry, fig, orange) or honey glazes. Traditional sides include potatoes (gratin, purée). Sugar can be used when braising endive.
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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