Duck breasts with balsamic sauce (Keto)

 

Makes 4 servings

• 3 tablespoons balsamic vinegar
• 2 tablespoons lemon juice
• 4 boneless duck breasts(6 to 8 ounces each)
• Salt and black pepper
• 1 shallot, minced

1. Combine vinegar and lemon juice in small bowl ; mix well.
2. Score skin on duck breasts with tipof sharp knife in crosshatch pattern, being careful to cut only the fat and not the meat ; season both sides of duck with salt and black pepper.
3. Place duck breasts skin side down in large skillet over medium heat and cook without turning 10 to 12 minutes or until skin is crisp and golden brown ; turn and cook about 8 minutes or until medium-rare (130F).
4. Remove duck to plate ; let stand 10 minutes before slicing.
5. Meanwhile, drain all but 1 tablespoon fat from skillet.
6. Add shallot to skillet, cook and stir over medium heat 2 to 3 minutes or until tender ; add vinegar mixture, cook and stir 5 minutes or until slightly thickened.
7. Season with salt and black pepper ; slice duck and drizzle with sauce.

Per serving

• 360 calories
• 18g total fat
• 5g carbs
• 5g net carbs
• 0g dietary fiber
• 42g protein

BON APPÉTIT