Keto Chinese Duck with Orange Sauce
Using orange rind in this delicious sauce takes a crispy skinned, Chinese spiced duck breast to a whole new level. Serve with cauliflower mash or sauteed bok choy for an ultimate keto chinese meal!
Ingredients
Sauce
- 1 cup chicken stock
- 2 tablespoons xylitol or your preferred sweetener
- 4 tablespoons tamari
- 1/2 teaspoon chinese 5 spice
- 1/2 teaspoon cinnamon
- 2 tespoons apple cider vinegar
- peel of one orange
Instructions
- Preheat the oven to 200C / 392F and locate an oven proof frying pan and small saucepan.
- In a small saucepan, combine all sauce ingredients. When adding the orange peel, twist it tightly to release the orange oil - this is how you get the flavour without the sugar!
- Simmer the sauce over low heat for 20 - 25 minutes while preparing the duck. Whisk occasionally, taste for seasoning after 15 minutes.
- To prepare the duck, combine the chinese 5 spice, salt and pepper. Score the duck skin in a criss-cross pattern, being careful to just cut through the fat like you would pork belly.
- Rub the spice mixture all over the duck breast. Heat the oven proof frying pan over medium-high heat (with no oil) and then place the duck breast, skin side down.
- Cook for 4-5 minutes then turn and cook for a further 2 minutes. A large amount of fat will come out - drain this off (keep it for future use though!)
- Place the frying pan into the preheated oven and cook for 8 - 10 minutes until it reaches 57 - 60 degrees on a digital thermometer.
- Remove from the oven and rest, tented with foil. Meanwhile, remove the orange peel from the sauce.
- Serve with sauteed bok choy, cauliflower mash and fresh spring onion.
Nutrition
Calories: 358kcalCarbohydrates: 9gProtein: 52gFat: 11gSaturated Fat: 3gCholesterol: 177mgSodium: 3474mgPotassium: 851mgFiber: 1gSugar: 2gVitamin A: 120IUVitamin C: 14.7mgCalcium: 40mgIron: 12.8mg
Tried this recipe?Let us know how it was!
