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.

schedule Prep (min)
15 min
whatshot Cook (min)
18 min
timer Total (min)
33 min
account_circle Servings
2
620 kcal
Par portion
46.0 g
Lipides
35.0 g
Protéines
6.0 g
Glucides nets
Ingredients

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.

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Elena Bianchi Italy

Chef Elena Bianchi

Italy

Italian-Regional

Vegetable-forward interpretations of regional Italian cuisine with low-carb pasta alternatives.