Ingredients
4 duck breasts
1 tbsp olive oil
1 tbsp balsamic vinegar
1 tsp salt
1 tsp black pepper
2 garlic cloves (minced)
1 tbsp fresh rosemary
1 tsp maple syrup (or keto-friendly sweetener)
1 tbsp apple cider vinegar (optional, for depth)
Instructions
Preheat oven to 375°F (190°C)
Pat duck breasts dry and season both sides with salt, pepper, garlic, and rosemary
Heat olive oil in a skillet over medium-high heat
Sear duck skin-side down for 4-5 minutes until crispy, then flip and sear 2 minutes
Transfer skillet to oven and roast 15-18 minutes for medium-rare
Meanwhile, reduce balsamic vinegar and maple syrup in a saucepan over medium heat until syrupy (about 8-10 minutes)
Drizzle glaze over duck before serving
Notes
Use a meat thermometer to ensure duck reaches 130°F (135°F for medium)
Let duck rest 10 minutes before slicing
Store leftovers in airtight containers for up to 3 days
- Prep Time: 15
- Cook Time: 25
- Category: Meals
- Method: Roasting
- Cuisine: French-American
- Diet: Keto
Nutrition
- Serving Size: 1 duck breast (with 2 tbsp glaze)
- Calories: 520
- Sugar: 1g
- Sodium: 4000mg
- Fat: 48g
- Saturated Fat: 15g
- Carbohydrates: 4g
- Fiber: 0.2g
- Protein: 32g
- Cholesterol: 280mg