Magret de Canard with Sautéed Greens
Pan-Seared Duck Breast with Sautéed Greens
Yes, with a tweak: request no fruit-based sauces, glazes, or sugary reductions. About 9g net carbs per serving, on the higher side for French food, so watch the portion.
What it is
A perfectly pan-seared duck breast, cooked to medium-rare with a crispy, rendered skin, offering a rich and succulent flavor. To keep it keto, it is served with a generous portion of sautéed bitter greens like spinach or endive, avoiding common sugary fruit sauces or starchy sides.
Key ingredients
Duck breast, salt, pepper, spinach/endive, olive oil/butter, garlic.
How to make it keto
Request no fruit-based sauces, glazes, or sugary reductions. Ensure the side greens are sautéed simply without added sugar or starches. Omit any potato or bread accompaniments.
Watch out for
Duck breast is very often served with sweet fruit sauces (e.g., cherry, orange) or potato gratin. Hidden sugars can also be present in restaurant preparations of sautéed greens.
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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