Keto duck confit with cauliflower rice and carrot julienne
January 16, 2019
: 1
: 20 min
: 2 hr
: 2 hr 20 min
: Easy
Ingredients
- For the duck confit:
- 1 duck leg
- Pinch of fresh thyme and rosemary, leaves only
- 1 garlic clove, finely diced or pressed
- Salt and freshly ground black pepper
For the rice:- 50g cauliflower florets
- 10g olive oil
- Salt and freshly ground black pepper
For the salad:- 20g carrots, julienned
- 5g olive oil
- Lime juice
Directions
- Step 1 Pat the duck leg(s) dry with paper towels. Prick the skin of the duck all over with a needle or with a very pointy knife. Place the duck leg(s) into a roasting tray and sprinkle with salt, pepper, garlic, thyme and rosemary. Let it sit in a room temperature for half on hour (or refrigerate with the marinade over night).
- Step 2 Put the duck into the oven and set the temperature to 140-150C. Let it cook for about two hours, checking and moisturizing with the duck fat in a while. Last 15 minutes raise the heat to 200C and let it get lightly crispy.
- Step 3 For the cauliflower rice, chop the cauliflower florets into pieces, blitz in food processor until the consistency of a rice, press dry between paper towels.
- Step 4 Sautè in a large skillet with olive oil couple of minutes, until the water steams out, but the rice still remains half crunchy. Season with salt.
- Step 5 Serve with carrot julienne, sprinkled with lemon juice and sesame seeds.
NUTRITION (per 50g meat with skin + 60g rice and 25g salad)
Energy 452 kcal
Total Fat 44g
Fat Percentage 89%
Net Carbohydrates 2,2g
Protein 9g
My name is Ingrid Joya. I am educator, coach, therapist, inspirational speaker and a mother for two gorgeous girls and one keto boy. My every day starts and ends with cooking, as inspiring and tiring as it sounds. I educate people on mindful eating and special diets (keto, low carb, gluten and caseine free etc) and provide personal consultations.
My son is on long-term ketogenic diet due to health reasons, that`s where my keto journey started. It was pretty rough in the beginning, but quite soon i realized that even very restricted diet (like keto) can be tasteful, versatile and enjoyable. I have learned that food is also our medicine, it heals our body, feeds our soul and brings us together. There is great power in every herb, flower, fruit and root, and in love we put into cooking. All together it is a playful journey from the ground to the plate.
Food, whatever kind, has to have three important components for me- it has to look good, it has to taste good and it has to be good for the body and soul! I started out writing down the recipes for me and my family, so it would be easy and fun for us to figure out what to cook tonight. Maybe you, who you are peeking through my kitchen door in this blog, will find little inspiration, too!