The KetoDiet Cookbook by Martina Slajerova

Author:Martina Slajerova
Language: eng
Format: epub

ROAST DUCK WITH BRAISED CABBAGE

Duck meat is tender, delicious, and keto-friendly if eaten with the skin on.

And it’s an amazing match for braised sweet-and-sour cabbage.

4 SERVINGS

20 MINS

2 HOURS

INGREDIENTS

Duck

1 duck or 4 duck quarters (about 1.4 kg/3 lbs, bones included) 1/4 teaspoon salt

Freshly ground black pepper

Braised Cabbage

1/2 head (300 g/10.6 oz) medium red cabbage, core removed

1 large (200 g/7.1 oz) turnip

1 small (70 g/2.5 oz) white onion

2 tablespoons (30 g/1.1 oz) ghee, lard, or duck fat

1 1/2 cups (225 g/8 oz) sauerkraut, drained

1/4 teaspoon ground cloves

2 tablespoons (30 ml/1 fl oz) apple cider vinegar

1/2 to 1 cup (240 ml/8 fl oz) chicken stock (here)

Salt and freshly ground black pepper, to taste

NUTRITION FACTS PER SERVING

Total carbs: 13 g

Fiber: 4.5 g

Net carbs: 8.5 g

Protein: 25.9 g

Fat: 46.5 g

Energy: 568 kcal

Macronutrient ratio: Calories from carbs (6%), protein (19%), fat (75%) Preheat the oven to 400°F (200°C, or gas mark 6). Make sure you remove the giblets before cooking if using a whole duck.

Prick the duck’s skin all over with the tip of a sharp knife and season with salt and black pepper. Place the duck on a rack in a roasting pan and roast the duck for 1 hour 20 minutes to 1 hour 30 minutes (or 20 minutes per every pound [455 g] plus 20 minutes extra). When done, cover with aluminum foil and leave to rest for 15 minutes.

While the duck is cooking, prepare the cabbage. Wash and slice the cabbage and peel and grate the turnip. Peel and finely slice the onion. Grease a large pot with ghee and add the onion. Cook until translucent and then add the shredded cabbage, turnip, and drained sauerkraut. Add the ground cloves, vinegar, and chicken stock and mix well. Season with salt and black pepper to taste. (If you’re using a Dutch oven, you may not need any chicken stock, as only a small amount of water is lost during the cooking process.) Cover with a lid and cook on medium-low heat for about 30 minutes or until tender. Stir a few times to prevent burning.

When done, quarter the duck. Pour the duck fat in with the cabbage and mix well. Place the cabbage on a serving plate and top with the duck.

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