I know that duck is a bit extravagant and costly for most people out there, but I found some beautiful looking duck breasts in the co-op and decided that I had to try it. I’d never tried it or cooked it before, so I figured why not?
If you’re not the type that wants to use duck, you can easily sub the duck breast out for a chicken thigh. Just remember that chicken thighs want to go into a hot pan (rather than a cold pan, since there isn’t as much fat to render), and that they take longer to cook. That said, chicken would still taste fantastic with this sauce!
Note: This is also a pretty heavy meal, so if you feel like it wouldn’t fit into your macros, you could always use a smaller duck breast, or slice it in half to save some for another meal.
Yields 1 serving of Orange and Sage Glazed Duck Breast
The Preparation
- 16 ounces duck breast
- salt and pepper, to taste
- 2 tablespoons butter
- 1 tablespoon stevia/erythritol blend, such as Swerve
- 1/4 teaspoon dried sage
- 1/2 teaspoon orange extract
- 1 tablespoon heavy whipping cream
- 1 cup spinach
The Execution
1. Score the duck skin on top of the breast.
2. Season duck breast on both sides with salt and pepper.
3. In a pan over medium-low heat, add butter and swerve. Let this cook down until the butter has slightly browned.
4. Once butter has turned a dark golden color, add sage and orange extract. Let this cook until butter is a deep amber color.
5. In the mean time, put the duck breast into a cold pan. Set the pans heat to medium-high on the stove.
6. After a few minutes, flip the duck breast and see the delicious crisp skin.
7. Add heavy cream to the orange and sage butter, then stir together well. Pour this over the duck breast in the pan and let mix with the duck fat. Cook for a few minutes longer.
8. Wilt some spinach in the pan you used to make the sauce.
9. Let the duck rest for 2-3 minutes, then slice and place on top of wilted spinach with sauce.
This makes a total of 1 serving of Orange & Sage Glazed Duck Breast. The serving comes out to be 828 calories, 47.8g fats, 1.2g net carbs, and 91.6g protein.
| NUTRITION | CALORIES | FAT | CARBS | FIBER | NET CARBS | PROTEIN |
| 16 ounce duck breast | 558 | 19.3 | 0 | 0 | 0 | 90 |
| — salt and pepper | 0 | 0 | 0 | 0 | 0 | 0 |
| 2 tablespoon butter | 203 | 23 | 0 | 0 | 0 | 0.2 |
| 1 tablespoon stevia/erythritol blend | 2 | 0 | 0 | 0 | 0 | 0 |
| 1/4 teaspoon dried sage | 1 | 0 | 0.1 | 0.1 | 0 | 0 |
| 1/2 teaspoon orange extract | 6 | 0 | 0.3 | 0 | 0.3 | 0 |
| 1 tablespoon heavy whipping cream | 51 | 5.4 | 0.4 | 0 | 0.4 | 0.4 |
| 1 cup spinach | 7 | 0.1 | 1.1 | 0.7 | 0.4 | 0.9 |
| Totals | 828 | 47.8 | 1.9 | 0.8 | 1.2 | 91.6 |
Orange & Sage Glazed Duck Breast
Ingredients
- 16 ounce duck breast
- salt and pepper to taste
- 2 tablespoon butter
- 1 tablespoon stevia/erythritol blend such as Swerve
- ¼ teaspoon dried sage
- ½ teaspoon orange extract
- 1 tablespoon heavy whipping cream
- 1 cup spinach
Instructions
- Score the skin of the duck breast.
- Season on both sides with salt and pepper.
- Add the butter and sweetener to a pan over medium-low heat. Let cook until the butter is slightly browned.
- Once the butter is a dark golden color, add the sage and orange extract. Let cook until the butter takes on a deep amber color.
- Meanwhile, place the duck breast in a cold pan, skin side down, on the stovetop. Turn the heat on to medium-high.
- After a few minutes, flip the duck breast — the skin should be deliciously crisp.
- Stir the heavy cream into the orange and sage-infused butter. Pour the butter over the duck breast in the pan and let it mix with the duck fat. Cook for a few minutes longer. Once done, remove from the heat and rest for 2–3 minutes.
- Meanwhile, wilt the spinach in the pan used to make the sauce.
- Slice the duck and place it on top of the wilted spinach. Drizzle the sauce over and serve.
