If you’re not the type that wants to use duck, you can easily sub the duck breast out for a chicken thigh. Just remember that chicken thighs want to go into a hot pan (rather than a cold pan, since there isn’t as much fat to render), and that they take longer to cook. That said, chicken would still taste fantastic with this sauce!
Recipe from ruled.me
- Prep: 10 m
- Cook: 15 m
- Total: 25 m
- Servings: 1
- 1 duck breast (~6 oz)
- 2 tbsp butter
- 1 tbsp heavy cream
- 1 tbsp swerve
- 1/2 tsp orange extract
- 1/4 tsp sage
- 1 cup spinach
- Score the duck skin on top of the breast and season with salt and pepper.
- In a pan over medium-low heat, add butter and swerve. Let this cook down until the butter has slightly browned.
- Once butter has turned a dark golden color, add sage and orange extract. Let this cook until butter is a deep amber color.
- In the mean time, put the duck breast into a cold pan. Set the pans heat to medium-high on the stove.
- After a few minutes, flip the duck breast and see the delicious crisp skin.
- Add heavy cream to the orange and sage butter, then stir together well. Pour this over the duck breast in the pan and let mix with the duck fat. Cook for a few minutes longer.
- Wilt some spinach in the pan you used to make the sauce.