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Keto Duck an Orange – So Delicious!

Keto Duck an Orange
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Ingredients

Scale
  • 1 (5-pound) duck
  • 1 tablespoon fine sea salt
  • 1 teaspoon ground black pepper Rind from 1 orange
  • 4 sprigs fresh thyme
  • 4 sprigs fresh marjoram Unsalted butter, softened 1 onion, sliced thin
  • 1 stalk celery, chopped
  • 1 cup duck or chicken bone broth, homemade (here) or store-bought

For Sauce:

  • 2 cups duck or chicken bone broth, homemade or store-bought
  • ½ cup (1 stick) unsalted butter or duck fat
  • ¼ cup Swerve confectioners’-style sweetener or equivalent amount of liquid or powdered sweetener, or more to taste
  • 2 tablespoons coconut vinegar or sherry wine vinegar
  • 2 tablespoons minced shallots
  • Grated zest of 2 oranges,
  • plus extra for garnish (optional)
  • Juice of 3 lemons
  • 6 drops food-grade orange oil, or more to taste
  • Fresh thyme leaves, for garnish
  • Orange slices, for garnish

Instructions

  • Preheat the oven to 475°F.
  • Pat the duck dry and season the inside and outside well with salt and pepper.
  • Place the orange rind, thyme, and marjoram inside the cavity.
  • Rub the outside of the duck with butter.
  • Place the onion slices and chopped celery in a roasting pan.
  • Set the duck on top.
  • Add the broth and bake for 30 minutes.
  • Meanwhile, make the orange sauce: Combine all the ingredients in a small saucepan.
  • Simmer over medium heat (not high or it will burn) until reduced by half, stirring often, 30 to 45 minutes.
  • Taste and add more sweetener and/or orange oil, if desired.
  • Strain the sauce and discard the orange zest.
  • After the duck has been in the oven for 30 minutes, reduce the oven temperature to 350°F.
  • Pour the sauce into the roasting pan and cook the duck for 80 more minutes or until the internal temperature reaches 170°F.
  • Turn the oven to broil and broil the duck for 4 minutes or until the skin is crisp.
  • Remove the duck from the roasting pan and drain the juices from the cavity.
  • Place on a serving platter and allow the duck to rest for 10 minutes before carving.
  • Serve topped with the orange sauce and garnished with thyme leaves, orange slices, and extra orange zest, if desired.

Equipment

Notes

  • Store extras in an airtight container in the refrigerator for up to 3 days.
  • Reheat on a rimmed baking sheet in a preheated 350°F oven for 5 minutes or until warmed through.

Nutrition

Find it online: https://alch-lab.com/keto-recipes/1-keto-duck-an-orange-so-delicious/