Magret de Canard avec Légumes Braisés
Pan-Seared Duck Breast with Braised Greens
Yes, with a tweak: request no sugary glazes or fruit sauces. About 6g net carbs per serving.
What it is
A succulent pan-seared duck breast with a perfectly rendered crispy skin, often accompanied by a simple, savory pan sauce. Modified to be served with braised low-carb greens (e.g., spinach, kale) instead of starchy sides like potato gratin or polenta.
Key ingredients
Duck breast, salt, pepper, butter/oil, optional pan sauce (duck fat, wine/broth), braised low-carb greens.
How to make it keto
Request no sugary glazes or fruit sauces. Ask for low-carb vegetable sides (e.g., green beans, spinach, broccoli, asparagus) instead of potatoes, rice, or polenta.
Watch out for
Sweet fruit-based sauces, potato gratins, starchy purées, hidden sugars in 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.
More on the French menuAll 1,053 French dishes ›
