Keto Crispy Skin Duck Breast with Garlic Butter

Keto Crispy Skin Duck Breast with Garlic Butter Recipe

A luxurious restaurant-quality main dish that’s surprisingly simple to master.

KEY INFO

• Prep Time: 15 minutes
• Cook Time: 25-30 minutes
• Total Time: 40-45 minutes
• Servings: 2
• Calories: 520 per serving
• Fat: 42g
• Protein: 38g
• Net Carbs: 1g
• Difficulty: Intermediate
• Dietary: Keto, Low-Carb, Gluten-Free

EQUIPMENT NEEDED

• Cast iron skillet or heavy-bottomed pan
• Sharp knife
• Meat thermometer
• Paper towels
• Cutting board

INGREDIENTS

• 2 duck breast halves (6-8 oz each), skin-on, room temperature
• 2 tablespoons unsalted butter
• 4 cloves garlic, minced
• 1 teaspoon sea salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon dried thyme (or 1 fresh sprig)
• 1/4 teaspoon smoked paprika (optional)

METHOD

1. Pat duck breasts completely dry with paper towels.
2. Score skin in a crosshatch pattern (diagonal lines 1/2 inch apart) – DO NOT cut into meat.
3. Season generously with salt and pepper on both sides.
4. Place breasts skin-side down in a COLD cast iron skillet.
5. Turn heat to medium-low and cook for 10-12 minutes until skin is golden brown and crispy.
6. Pour off excess fat every few minutes (save it!).
7. Flip breasts and cook meat-side down for 2 minutes.
8. Transfer skillet to preheated 375°F (190°C) oven for 5-7 minutes for medium-rare.
9. Remove when internal temperature reaches 135°F (57°C).
10. Rest on cutting board for 5 minutes.
11. Meanwhile, make garlic butter sauce: melt butter in the same pan, add garlic, cook until fragrant (30 seconds).
12. Slice duck against the grain and drizzle with garlic butter.

CRUCIAL TIPS

• Start with a COLD pan – this is essential for fat rendering.
• Score skin only, not meat.
• Pour off fat regularly while cooking.
• Don’t skip the resting period.
• Save rendered duck fat for future cooking.

STORAGE & REHEATING

• Store in airtight container up to 3 days.
• Reheat in 350°F oven for 10-15 minutes.
• Best served medium-rare.

COMMON MISTAKES TO AVOID

• Starting with a hot pan.
• Cutting into meat when scoring.
• Overcooking (duck will become tough).
• Not rendering enough fat.
• Moving duck during initial cooking.

VARIATIONS

• Add fresh herbs like rosemary or sage to butter.
• Finish with sugar-free berry sauce.
• Use rendered fat for roasting vegetables.
• Add crushed peppercorns for au poivre style.

Remember: The key to perfect duck breast is patience during the rendering process. Don’t rush it – good things come to those who wait!