Keto Duck an Orange – So Delicious!
- Prep Time: 7
- Cook Time: 2 hours 15 mins
- Total Time: 2 hours 22 minutes
- Yield: 8 1x
- Category: Duck
- Method: Bakes
- Cuisine: American
- Diet: Keto
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.
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
- Serving Size: 1
- Calories: 478
- Fat: 41
- Carbohydrates: 7
- Fiber: 2
- Protein: 20