Low Carb Crispy Fried Duck
Experience the irresistible combination of rich flavor and crisp texture with this Low Carb Crispy Fried Duck recipe—perfect for keto enthusiasts and food lovers alike. Centered around succulent duck breasts, this dish dazzles with a delectable spice rub featuring paprika, garlic powder, and onion powder. A light dusting of coconut flour ensures a perfectly golden, crunch-worthy finish while keeping the dish low carb. Cooked in a blend of olive oil and butter, the duck’s skin becomes beautifully crispy, while the meat stays tender and juicy. Ready in under 45 minutes, this gourmet meal is ideal for an elegant dinner paired with roasted vegetables or a vibrant green salad. Transform your weeknight dinner into an indulgent, restaurant-worthy experience with this simple yet luxurious recipe!
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Recipe Information
Ingredients
- 2 pieces Duck breast
- 2 teaspoons Salt
- 1 teaspoon Black pepper
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 1 teaspoon Paprika
- 1 tablespoon Coconut flour
- 3 tablespoons Olive oil
- 2 tablespoons Butter
Instructions
Start by patting the duck breasts dry with a paper towel to remove excess moisture. This step is crucial for achieving a crispy skin.
In a small bowl, mix together the salt, black pepper, garlic powder, onion powder, and paprika. Rub this spice blend generously over both sides of the duck breasts.
Lightly dust the duck breasts with coconut flour, ensuring an even coating. The coconut flour will aid in making the duck crispy while keeping it low carb.
Heat a large non-stick skillet over medium-high heat and add olive oil and butter to the pan. Heat until the butter is fully melted and sizzling.
Place the duck breasts in the skillet skin-side down. Allow them to cook undisturbed for about 8-10 minutes. Reduce the heat to medium if necessary to avoid burning and ensure steady rendering of the fat.
After the skin is golden brown and crispy, flip the duck breasts over. Continue cooking for an additional 4-5 minutes, or until the internal temperature reaches a minimum of 135°F (57°C) for medium-rare, or longer if desired.
Remove the duck breasts from the skillet and let them rest for 5 minutes to allow the juices to redistribute.
Slice the duck breasts thinly and serve hot. Pair with a low carb side such as roasted vegetables or a fresh green salad.
Nutrition Facts
Calories |
1996 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 180.0 g | 231% | |
| Saturated Fat | 59.1 g | 296% | |
| Polyunsaturated Fat | 4.7 g | ||
| Cholesterol | 402 mg | 134% | |
| Sodium | 5118 mg | 223% | |
| Total Carbohydrate | 11.6 g | 4% | |
| Dietary Fiber | 5.1 g | 18% | |
| Total Sugars | 1.1 g | ||
| Protein | 82.4 g | 165% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 81 mg | 6% | |
| Iron | 25.2 mg | 140% | |
| Potassium | 1065 mg | 23% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
