WebPrepare the duck breasts. Preheat the oven to 220 °C/ 430 °F (fan assisted), or 240 °C/ 465 °F (conventional). Pat the skin with a paper towel to remove excess …
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Heat up a frying pan or skillet to high heat and place the duck breasts skin-side down into the pan. Sear the duck breasts until the skin has caramelised and crisped, about 5 minutes. Then using tongs, turn the breasts over and cook the meat side for a few minutes until browned. Remove the duck breasts and place on a greased roasting tray.
For a more succulent, juicy result for this keto duck breast with orange sauce recipe, professional chefs recommend cooking to 135 to 140 degrees. Again, feel free to do what you’re comfortable with.
If you want to play it safe, you can let that be your guide, however the meat might be tough. For a more succulent, juicy result for this keto duck breast with orange sauce recipe, professional chefs recommend cooking to 135 to 140 degrees. Again, feel free to do what you’re comfortable with.
Warm a cast-iron or heavy-bottomed pan over medium-low heat and add enough oil to just coat the bottom of the pan. Place the duck breast fat-side down in the skillet to render off the fat, about 8 minutes. Once the fat has rendered out and the skin is golden brown and crisp, turn the duck breast over and add the butter, thyme and garlic.