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.

Gluten-Free
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
2 duck breasts, approximately 300g each 2 duck breasts, approximately 300g each
120g fresh or frozen blackberries 120g fresh or frozen blackberries
1 tablespoon red wine vinegar 1 tablespoon red wine vinegar
Zest of an orange or lemon for flavoring Zest of an orange or lemon for flavoring
Salt and freshly ground pepper 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.
Selected ingredients

Our selection of essential ingredients for keto cooking: healthy fats, low‑carb flours and practical substitutes.

Chef's recipes Elena Bianchi

Lime Avocado and Shrimp Salad
Lime Avocado and Shrimp Salad

A fresh and light salad, perfect for a quick lunch or an appetizer. Creamy avocado pairs perfectly with shrimp and lime vinaigrette. This keto dish is simple, delicious, and full of healthy fats.

Zucchini ravioli filled with ricotta lemon spices
Zucchini ravioli filled with ricotta lemon spices

Light zucchini ribbon ravioli filled with lemony ricotta and sweet spices, offering a creamy and fresh contrast.

Duck breast with blackberry glaze and orange zest
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.

Elena Bianchi Italy

Chef Elena Bianchi

Italy

Italian-Regional

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

9 Articles 7 Recipes
Chef's recipes
Zucchini ravioli filled with ricotta lemon spices
Zucchini ravioli filled with ricotta lemon spices Light zucchini ribbon ravioli filled with lemony ricotta ...
Tian candied vegetables parmesan and olive oil
Tian candied vegetables parmesan and olive oil Tian of candied vegetables cooked slowly in olive oil and...
Light Parmigiana with smoked eggplant ricotta and lemon basil coulis
Light Parmigiana with smoked eggplant ricotta and lemon basil coulis Light roasted eggplant parmigiana with lightly smoked ric...
All his recipes
Crispy pork carnitas in lettuce leaves Crispy, gently spiced pieces of confit pork served in crunchy lettuce leaves ...
Sea bream fillet, candied lemon truffle oil and asparagus Pan-fried sea bream fillet topped with a truffle oil and candied lemon vinaig...
Duck breast with blackberry glaze and orange zest Crispy duck breast topped with a blackberry and vinegar reduction, balancing ...
Lime Avocado and Shrimp Salad A fresh and light salad, perfect for a quick lunch or an appetizer. Creamy av...
Selected kitchen equipment

Our selection of recommended tools and small appliances for efficient keto cooking (spiralizer, thermometer, sous‑vide, air fryer).