Duck Breasts with Dijon Mustard Sauce
Serves 2
Per serving: 597 calories, 54g protein, 37g fat, 3.4g net carbs.- 2 duck breasts, skin on
Pan with fond remaining after searing duck
2 tablespoons Kerrygold butter
2 tablespoons finely minced shallot
2 tablespoons King Arthur’s super fine almond flour
1/2 cup dry white wine
1 cup chicken stock
2 tablespoons Dijon mustard (with or without seeds)
1/4 cup organic heavy creamIn a large fry pan over medium-high heat, place the duck breasts skin side down. Sear until brown, about 5-6 minutes, then turn and sear the other side. Transfer the duck to a 375 degree oven. Cook until the meat is lightly pink.
Remove the duck from the pan and set aside on a plate. Pour off most of the fat. Add the shallots to the pan and sauté just until soft, about 2 minutes. Add the almond flour and stir in the wine, scraping up any browned bits on the bottom of the pan. Bring to a simmer and allow to thicken a bit, then add the chicken stock and cook for a few minutes, followed by the mustard. Stir a minute or so, then add the cream, and the sauce is done.
Slice the duck breasts on the diagonal and transfer to warmed plates, and spoon the sauce over the top.
Serve immediately with cauliflower pilaf or mashed cauliflower.
recipes from Adrienne Asher
