Duck breast with blackberry glaze and orange zest

Crispy duck breast topped with a blackberry and vinegar reduction, balancing richness and acidity while remaining low in carbs.

Ingredients

2 duck breasts, approximately 300g each

120g fresh or frozen blackberries

1 tablespoon red wine vinegar

Zest of an orange or lemon for flavoring

Salt and freshly ground pepper

Instructions

1. Cut the skin of the duck breast in a diamond shape without cutting into the flesh.
2. Flip and cook 4 to 6 minutes.
3. Meanwhile, heat the blackberries and wine vinegar in a small saucepan, mash slightly and reduce until syrupy.
4. Slice the duck breast and top with blackberry reduction.

Variants

• Replace blackberries with raspberries depending on availability

Tips

• Collect duck fat to cook vegetables for added flavor.