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.