Keto duck confit with cauliflower rice and carrot julienne

Keto duck confit with cauliflower rice and carrot julienne

Keto duck confit with cauliflower rice and carrot julienne

January 16, 2019
: 1
: 20 min
: 2 hr
: 2 hr 20 min
: Easy

By:

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



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