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prep time
5 min
cook time
30 min
ready time
35 min
Low Carb Sticky Sweet Duck Breast And Green Beans
Duck is so often overlooked, especially when it comes to diets. Duck breasts are PERFECT for keto because they not only taste delicious, but have a layer of precious fat that is key to a full-flavored meal. The duck and green beans are coated in a keto sauce that is garlicky, sticky, and sweet!
Jessica L.
Net Carbs
7.3 g
Fiber
2.5 g
Total Carbs
9.9 g
Protein
46.3 g
Fats
24.6 g
449 cals
#1 Low Carb & Keto Diet App Since 2010
Track macros, calories, and access top Keto recipes.
Ingredients
Duck Breast, Domestic, Skin Eaten
12 ounce
Salt
0.5 teaspoon
Olive Oil
2 teaspoon
Black Pepper, Ground
0.5 teaspoon
Balsamic Vinegar
1-½ tablespoon
Lemon Juice
1 tablespoon
Garlic, Fresh
1 clove
Butter
½ tablespoon
Green Beans (string Beans), Raw
6 ounce
Stevia Leaf Noncaloric Sweetener (green Packet)
1 package
Recipe Steps
steps 8
35 min
Step 1
Start by laying down 2, 6-oz duck breasts, fat side up. Use a paring knife to score a crosshatch pattern or small X’s over the fat. Sprinkle the salt over the duck fat.Step 2
In a cast iron skillet, heat the olive oil over medium-high heat. Once the oil is evenly hot, place the duck breasts in the skillet with the fat side down. Sprinkle the black pepper over the newly exposed duck breast meat.Step 3
After the duck breast cooks for about 60 seconds, gently press down the duck breasts into their layers of fat with the back end of a spatula for just a moment each. This helps the fat adhere to the skin as it releases liquid. Cook the duck on this side for about 5 minutes, adjusting the heat as necessary to avoid burning (you may want to use a splatter screen to avoid splattering hot oil). Flip the duck breast over to expose the golden browned fat.Step 4
Reduce the heat to low. Preheat an oven to 350 degrees. In a bowl, whisk together the vinegar, stevia, lemon juice, and minced garlic clove. Pour this liquid over the duck breasts into the skillet. Let the ducks breasts cook for a total of 4-5 minutes on this low heat, but no more.Step 5
Place the skillet directly into the hot oven. Roast the ducks breasts for 20 minutes. At every 5 minutes, spoon some of the liquid in the skillet over the duck fat (3 times total). Once done, set the duck breasts aside to rest, leaving all the liquid in the skillet.Step 6
Return the skillet to a medium-low heat on the stove. Melt the butter into the liquid.Step 7
Chop the green beans if necessary. They should already be blanched or thawed if frozen. Toss the green beans into the skillet and coat them in the sauce. Cook for about 5-6 minutes or until tender with slightly browned edges. You may add more salt to your green beans if you wish, but taste them first before doing so.Step 8
Serve the duck breasts with the green beans and all that sweet, sticky sauce!
Comments
Msbugs 2 years ago
We call it magret de canard. You cook duck breast like a steak in cast iron pan to Med rare. Single breast feeds two Or 4 as appetizer. Trim excess fat. Score the surface of the skin in a Crisscross to sit flat in pan. Cure duck the day before or morning you are cooking it. 1 tsp salt . 1 tsp Sugar or suger substitute. Pinch of cinnamon both sides. Leave uncovered in fridge over nightie for the day. Cook on Med to med low. 15 minutes. 12 min on fat side. The fat comes out of duck and 2-3 min on other side. That’s it! Cook To 125f for med rare on meat thermometer. (Save fat for roasted veggies or whatever) Rest duck 5 min. Cut with skin side down.
GorgeousRadish238000 2 years ago
This was sooo yummy I ran out and bought duck again :) only thing I did different was throw beans in oven mix up the last 5 min…I had no prob with the 20 min juicy and perfect 😍
PropitiousAvocado194073 3 years ago
This cannot be correct on the protein and calories. I duck breast is about 26 grams of protein and calories are about 120. This is way out!
EllieJ143 5 years ago
20 minutes in an oven??? One tasty duck breast ruined, also you cook a duck breast in a cold pan and gradually heat it up to enable the fat to render. 8 minutes in the oven is plenty long enough unless you want to eat shoe leather - duck should still be pink in the middle.
StellarRadish613557 3 years ago
Thanks for the tip! Skipped the oven and it was PERFECT!
Beth 4 years ago
Yes this correct we are duck farmers. I also wouldn’t score the fat as it may dry out the breast meat. No need to roast leave to rest while you sauté the vegetables.
Mark 5 years ago
Excellent recipe I use roasted brussel sprouts and it was effing excellent