Račja Jetra na Maslu z Žajbljem
Pan-fried Duck Liver with Butter and Sage
Yes, with a tweak: ensure no flour or breading is used to dredge the liver before frying. About 3g net carbs per serving, lower than 8 in 10 Slovenian dishes.
What it is
Delicate slices of duck liver quickly pan-fried to a tender finish in rich butter with aromatic fresh sage leaves. A luxurious and intensely flavorful dish.
Key ingredients
Duck liver, butter, fresh sage leaves, salt, black pepper.
How to make it keto
Crucially, ensure no flour or breading is used to dredge the liver before frying. Request no carb sides; typically served simply on its own.
Say this to the waiter (Slovenian)
Račja Jetra na Maslu z Žajbljem naj bodo brez moke ali paniranja. Prosim tudi brez ogljikohidratnih prilog.
For Račja Jetra na Maslu z Žajbljem, please ensure no flour or breading on the liver. No carb sides, please.
Watch out for
None for the main dish; ensure no hidden sugars in seasoning or garnishes.
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 Slovenian menuAll 320 Slovenian dishes ›
