Duck breast, raspberry sauce — Plated Fine Dining

Duck breast, raspberry sauce

Name: Duck breast, raspberry sauce
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 2
Cuisine: Southeast-Asian-Fresh
Ingredients: 2 x 180 g duck breast; 80 g fresh or frozen raspberries; 1 c.à soupe balsamic vinegar; 1 c.à café erythritol sweetener (optional); au goût salt and pepper

Pink duck breast accompanied by a sugar-free reduced raspberry sauce, rich in healthy fats.

flat poultry keto

Gluten-Free Low-Carb

schedule Prep (min)

whatshot Cook (min)

timer Total (min)

account_circle Servings

Par portion

48.0 g

Lipides

40.0 g

Protéines

4.0 g

Glucides nets

Ingredients

duck breast

fresh or frozen raspberries

balsamic vinegar

erythritol sweetener (optional)

salt and pepper

Instructions

Cut the skin of the duck breast in a grid without reaching the flesh; salt and pepper.
Cook skin side down over medium heat for 8–10 minutes to render the fat then turn and cook for 4–5 minutes depending on desired doneness.
Remove the breasts, deglaze the pan with the balsamic vinegar, add the raspberries and reduce the heat to low; sweeten with sweetener if necessary.
Slice the duck breast, top with sauce and serve immediately with sautéed green vegetables.