Training

Trainers

Gyms & Centers

Nutrition

Health

Rehabilitation Exercises

Academy

Select Country

Select Language

Join

Main mealLow carb, high fatKetogenicPoultry€€€

Crispy Roasted Duck Breast with a Forest Berry and Balsamic Vinegar Reduction

Name: Crispy Roasted Duck Breast with a Forest Berry and Balsamic Vinegar Reduction
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 2
Ingredients: 400 g Duck, domesticated, meat only, raw; 150 g BERRY MEDLEY, BERRY; 100 ml Alcoholic Beverage, wine, table, red, Merlot; 6 tsp Vinegar, balsamic; 2 piece Shallots, bulb, peeled, root removed, raw; 1 tsp Thyme, fresh; 1 pinch Salt, table, iodized; 1 pinch Spices, pepper, black; 15 g Butter, stick, unsalted

Prepare exquisite duck breast with a forest berry sauce, combining perfectly crispy skin and juicy meat with a rich fruity sauce. Ideal for a prestigious and healthy dinner.

Prep time10 min

Cook time15 min

Total time25 min

Servings2

Recipe

Duck, domesticated, meat only, raw400 gBERRY MEDLEY, BERRY150 gAlcoholic Beverage, wine, table, red, Merlot100 mlVinegar, balsamic6 tspShallots, bulb, peeled, root removed, raw2 pieceThyme, fresh1 tspSalt, table, iodized1 pinchSpices, pepper, black1 pinchButter, stick, unsalted15 g

Heavy-bottomed pan,Kitchen scale,Meat knife,Small saucepan for the sauce

Per servingTotal

Calories:425.8 kcal851.6 kcal

Protein:37.9 g75.7 g

Carbohydrates:17.4 g34.7 g

Fiber:4.3 g8.5 g

Water:230.2 ml460.4 ml

Fat:18.1 g36.1 g

Micronutrients

Sugar:9.2 g18.4 g

Saturated fat:8.5 g16.9 g

Cholesterol:170.2 mg340.3 mg

Sodium:233.2 mg466.3 mg

Potassium:813.6 mg1627.1 mg

Calcium:66.3 mg132.5 mg

Iron:434.3 mg868.5 mg

Magnesium:54.8 mg109.5 mg

Zinc:4 mg8 mg

Phosphorus:441.5 mg882.9 mg

Vitamin C:15.6 mg31.2 mg

Vitamin A:105.3 µg210.6 µg

Vitamin D:0.2 µg0.4 µg

Vitamin B12:0.8 µg1.6 µg

Instructions

1Using a sharp knife, score the skin of the duck breasts in a crosshatch pattern. Be careful to cut only through the fat and not into the meat. Season the meat with salt and pepper.
2Place the duck breasts skin-side down in a cold pan. Only then turn on medium heat. This allows the fat to slowly render while the skin becomes exceptionally crispy.
3Cook skin-side down for about 8–10 minutes, until the skin is golden brown and crispy. Drain off the excess fat from the pan.
4Turn the fillets over and cook for another 3–5 minutes on the other side (for medium, pink meat). Remove the meat from the pan and let it rest on a warm plate for at least 5 minutes.
5In the same pan (or a separate saucepan), sauté the shallot in a little of the duck fat. Add the red wine and balsamic vinegar and cook until the liquid reduces by half.
6Add the forest berries and thyme. Cook for another 2–3 minutes, until the berries release their juice. Finally, stir in the butter for a silky texture and shine.
7Slice the duck breasts, pour the hot sauce over them, and serve with roasted vegetables.

Nutritional benefits

Thanks to the high content of antioxidants from forest berries and quality protein, this meal supports cell regeneration and cardiovascular health.

Similar recipes

15 min

400 kcalMain meal

Slow-cooked keto beef and radish stew

Prosciutto, Mozzarella and Basil Pesto Rolls

Keto Chicken Soup with Vegetables

Juicy Chicken Fillet in Creamy Sauce with Sun-Dried Tomatoes and Cauliflower Mash

Beef Steaks in Rich Natural Red Wine Sauce

32g

21g

Share your opinion

0,0

(0 comments)

Flavor

0,0

Prep time

0,0

Difficulty

0,0

Satisfaction

0,0

Your name

Rate and comment

Flavor

Prep time

Difficulty

Satisfaction

About the recipe

Nutritional values are calculated per standard 100 g. This allows you to compare different foods more easily and have better control over your intake if you weigh your food.