Keto-Friendly French Surf & Turf: Seared Duck Breast with Garlic Herb Butter Sauce & Roasted Asparagus

Allergens

Dairy (butter)

Ingredients

• 1. 2 whole Duck breasts (skin on) 2. 4 oz Unsalted butter 3. 3 cloves Garlic, minced 4. 1 tbsp Fresh parsley, chopped 5. 1 tbsp Fresh thyme leaves 6. 1 lb Asparagus, trimmed 7. Salt and Pepper, to taste 8. 2 tbsp Olive oil

Instructions

1. Prepare the duck breasts by scoring the skin diagonally in a crisscross pattern. Season both sides with salt and pepper.
2. In a cold pan, place the duck breasts skin side down, turn on medium heat. Cook for 6 7 minutes until the skin is golden brown and crispy. Flip and sear the other side for 1 minute. Remove from heat and let it rest.
3. Preheat oven to 400°F (205°C). In a separate pan, roast asparagus with olive oil, salt, and pepper for 8 10 minutes or until tender. Set aside.
4. For the garlic herb butter sauce, melt unsalted butter in a saucepan over medium heat. Add minced garlic, parsley, and thyme. Cook for 2 minutes without browning. Remove from heat and set aside.
5. Slice the duck breasts into desired thickness and serve with roasted asparagus. Drizzle the garlic herb butter sauce on top of the duck slices and asparagus.

Chef’s Insight

The combination of seared duck breast, garlic herb butter sauce, and roasted asparagus creates an exquisite balance of flavors and textures that will impress any dinner guest.

Notes

This recipe is best enjoyed freshly prepared.