Low Carb Duck Breast with Spaghetti and Cream
Servings Prep Time
2people 15minutes
Cook Time Passive Time
15minutes 15minutes
Servings Prep Time
2people 15minutes
Cook Time Passive Time
15minutes 15minutes
Ingredients
Instructions
  1. Cut the mushrooms into halves or quarters (depending on their size). Cut onion into julienne. Set those ingredients aside.
  2. Trim the duck breast of all the excess skin and fat. Put it into a cold pan and heat it up to medium-high heat. This will render out the duck fat.
  3. Criss-cross cut the fat and skin until you see the breast. But don’t cut the breast. This will not only look good and transfer the heat more evenly, it will also make sure that the duck breast won’t roll up when you fry it. Rub salt in and onto the skin and cuts. This will make for a better skin later on.
  4. Pre-heat your oven to 180°C.
  5. Once you rendered out the fat, remove the fatty skin and place the duck breast skin-side down into the pan.
  6. Fry it until the skin is golden brown and looks crispy, This will take around 3-5 minutes. Then sear the other sides of the breast until it has some colour.
  7. Once this step is done, place the duck breast into your oven – skin-side up – for approximately 15 minutes. Keep the pan and the fat.
  8. Turn the heat for the pan on medium and add the mushrooms with the onion. Stir occasionally for the next 5 minutes. In case the frying of the duck didn’t render enough fat, add some more (olive oil, butter, ghee).
  9. Add the garlic and stir-fry for another 5 minutes. You can start seasoning the vegetables and slice the spring onion into fine rings.
  10. At the last 5 minute mark, you can add the parsnip noodles and stir-fry for around two minutes. Then add the cream, the cheese and the butternut squash noodles.
  11. The duck breast should be ready by now. Turn off the oven and let it sit there. In the meantime taste and re-season the noodles, if needed. Make sure to thoroughly mix the pasta.
  12. Place the pasta in two bowls or soup dishes.
  13. The duck should have rested for at least 2 minutes (up to 5 is great, too). Take it out and slice into tranches. Serve on top of the noodles and sprinkle the spring onions over everything.
  14. In case there is some duck juice on your cutting board, distribute the juice over the duck.
  15. Serve and enjoy!