Servings: 2 · Prep Time: 15 mins · Cooking Time: 20 mins
Total Time: 35 mins
Dinner | Lunch | Minimal Ingredients | Low Carb
This is always a favourite dish at our restaurants but really quite easy to prepare at home. Woodland fruits such as berries are low in carbs so they make an ideal sauce for meat. You can go very low carb by using erythritol to sweeten the sauce or keep it natural with a little honey. In winter use frozen mixed berries; they have just the same nutrients as their fresh counterparts. Duck breast is easy to cook and is delicious with fruity sauces. If you don't like berry pips, sieve the sauce before serving.
- Duck Breasts
- Berries (175g)
- Erythritol (1 heaped teaspoon)
- Juniper Berries
- Salt & Pepper (to taste)
- Red Wine (100ml)
- Butter (15g)
- Double Cream (50ml)
- Salt & Pepper (to taste)
Put the berries, wine, erythritol and juniper berries into the pan and bring to the boil over a high heat. Break up the berries with a wooden spoon and cook the sauce until it is reduced by half. It will take between 5 and 15 minutes depending on how much water the berries contain.
Score 6 slashes through the skin and fat of each duck breast, making sure you don't cut into the flesh. Dry with a piece of kitchen towel to absorb any moisture. Rub the skin with plenty of seasoning. Put skin-side down in a cold frying pan and turn the heat to medium high. Once it is hot, fry for around 7 minutes or until crisp and brown and the fat has rendered out of the skin.
Turn the breasts over and season then cook for another 5 minutes or until the meat feels firm to the touch. Use tongs to briefly sear the sides too. Transfer to a warm plate and rest for 5 minutes while you prepare the plates.
Divide the sauce (sieved if you prefer it smooth) between two warm plates and add the celeriac mash. Slice the duck and arrange on the sauce scattered with a few salt flakes.
Per serving with honey: 12.7g net carbs, 3.8g fibre, 53g protein, 19.9g fat, 506kcal
Per serving with erythritol: 6.9g net carbs, 3.8g fibre, 53g protein, 19.9g fat, 484kcal
. 175g mixed frozen or fresh berries
. 2 teaspoons honey or 1 heaped tablespoon erythritol
. 8 juniper berries, lightly crushed
The creamy mash is delicately spicy and makes the perfect contrast to Roast or Panfried meats, in fact, anywhere where you would normally have mashed potatoes.
Boil the celeriac in salted water until tender. Around 25 to 30 minutes should do it. Drain it through a colander and put it into a food processor to blend or back into the pan and use a potato masher. Add the remaining ingredients to the mash and blend again until smooth. Taste and adjust the seasoning as necessary. Serve straight away or put into a serving dish and keep warm.
Per serving: 11.5g net carbs, 2.7g fibre, 2.7g protein, 19.2g fat, 233kcal