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CarnivoreSous Vide Duck Leg with Blackberry ACV Glaze and Shaved Frozen Foie Gras
Crisp-skinned, meltingly tender duck leg bathed in a tangy blackberry-apple cider vinegar reduction and crowned with a snowfall of rich, microplaned frozen foie gras.
2g
net carbs
48g
protein
72g
fat
840
kcal
The keto read
2g net carbs per serving
Crisp-skinned, meltingly tender duck leg bathed in a tangy blackberry-apple cider vinegar reduction and crowned with a snowfall of rich, microplaned frozen foie gras.
Ingredients
2 servings
Main
Duck legs2 pieces
Duck fat100 g
Fresh thyme4 sprigs
Glaze
Fresh blackberries30 g
Apple cider vinegar60 ml
Allulose1 tbsp
Garnish
Grade A Foie Gras (frozen solid)50 g
Maldon sea salt1 tsp
Method
1
Season the duck legs generously with salt, vacuum seal them with duck fat and thyme sprigs, and cook sous vide at 75C (167F) for 14 hours.
2
Remove duck legs from vacuum bags, pat the skin bone-dry, and reserve the rendered bag juices.
3
In a small saucepan, crush the blackberries into the apple cider vinegar and allulose, simmer until reduced by half, strain out the seeds, and whisk in 2 tablespoons of the reserved duck juices to emulsify.
4
Place the duck legs skin-side down in a cold cast iron skillet, then turn the heat to medium-low to slowly render and crisp the skin for 12-15 minutes until golden and shattered-glass crisp.
5
Brush the crispy skin lightly with the blackberry ACV glaze, plate the hot duck leg immediately, and using a microplane, grate the frozen foie gras directly over the hot meat so it melts like rich snow upon contact.
6
Finish with a scatter of flaky Maldon sea salt and serve immediately.
The keto read
Why this lands at 2g net carbs
The carb total here comes only from the small amount of lower-carb ingredients; there's no added sugar or starch. At 2g net carbs against 48g protein and 72g fat, it sits comfortably inside a ketogenic day for most people.
Common questions
Is Sous Vide Duck Leg with Blackberry ACV Glaze and Shaved Frozen Foie Gras keto?▾
Sous Vide Duck Leg with Blackberry ACV Glaze and Shaved Frozen Foie Gras has 2g net carbs per serving, which fits comfortably in a keto day.
What are the macros for Sous Vide Duck Leg with Blackberry ACV Glaze and Shaved Frozen Foie Gras?▾
840 calories, 48g protein, 72g fat, and 2g net carbs per serving.
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