Main meal
Duck breast with star anise
Starts in a cold pan and renders its own cooking fat, which is why the fanciest-looking thing here is also among the easiest.
4gnet carbs
46gfat
35gprotein
570kcal
Per serving35 minServes 2
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Ingredients
For the whole dish · serves 2
- Duck breast14 oz
- Tamari1½ tbsp
- Scallion1½ oz
- Butter¾ oz
- Star anise2 whole
- Sea saltto taste
Served with
The side the app pairs with it. Tap Swap in the app for another that fits.
Sesame cucumber ribbons with chili crisp
+3g net · 118 kcal · 10 min · together 7g net, 688 kcal
Method
6 steps · 35 minutes
- Score the duck skin in a diamond pattern, cutting through the fat but not into the meat. Salt it generously.
- Lay the breasts skin-side down in a cold, dry pan, then turn the heat to medium-low. Starting cold is the entire technique — it renders the fat slowly instead of seizing the skin.
- Cook 12–15 minutes, pouring off the fat into a jar twice along the way. Keep that fat; it is the best thing in your fridge.
- When the skin is thin, crisp and mahogany, turn the breasts over and add the star anise and butter. Cook 3 minutes more, spooning the spiced butter over.
- Rest on a board for 8 minutes. Skipping this is how the juice ends up on the board rather than in the duck.
- Deglaze the pan with the tamari, slice the duck thickly, and pour the pan sauce over with the sliced scallion.
Macros are per serving and are estimates worked out from the ingredients. Keto Tracker AI is a food logging tool and does not give medical advice; talk to a doctor before changing your diet.
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