Pechuga de pato glaseada a la naranja y salvia

Ingredientes

• 16 ounce duck breast
• salt and pepper (to taste)
• 2 tablespoon butter
• 1 tablespoon stevia/erythritol blend (such as Swerve)
• 1/4 teaspoon dried sage
• 1/2 teaspoon orange extract
• 1 tablespoon heavy whipping cream
• 1 cup spinach

Preparación

1. 1

   Score the skin of the duck breast.

2. 2

   Season on both sides with salt and pepper.

3. 3

   Add the butter and sweetener to a pan over medium-low heat. Let cook until the butter is slightly browned.

4. 4

   Once the butter is a dark golden color, add the sage and orange extract. Let cook until the butter takes on a deep amber color.

5. 5

   Meanwhile, place the duck breast in a cold pan, skin side down, on the stovetop. Turn the heat on to medium-high.

6. 6

   After a few minutes, flip the duck breast — the skin should be deliciously crisp.

7. 7

   Stir the heavy cream into the orange and sage-infused butter. Pour the butter over the duck breast in the pan and let it mix with the duck fat. Cook for a few minutes longer. Once done, remove from the heat and rest for 2–3 minutes.

8. 8

   Meanwhile, wilt the spinach in the pan used to make the sauce.

9. 9

   Slice the duck and place it on top of the wilted spinach. Drizzle the sauce over and serve.