Keto Red Curry Duck

Keto Red Curry Duck is a rich and aromatic dish that pairs tender duck with a creamy coconut red curry sauce, perfect for those following a low-carb lifestyle. This baked dish brings a taste of Thailand to your table while keeping it healthy and satisfying.

Ingredients

• Duck breast - 400 grams
• Coconut milk - 200 ml
• Red curry paste - 2 tablespoons
• Fish sauce - 1 tablespoon
• Lime juice - 1 tablespoon
• Garlic - 2 cloves, minced
• Ginger - 1 teaspoon, grated
• Bell pepper - 1 medium, sliced
• Zucchini - 1 medium, sliced
• Fresh basil - a handful, chopped
• Cilantro - for garnish
• Salt - to taste
• Black pepper - to taste

Steps

1. Preheat the oven to 200°C (400°F).
2. In a mixing bowl, combine coconut milk, red curry paste, fish sauce, lime juice, minced garlic, and grated ginger, whisking until smooth.
3. Season the duck breast with salt and black pepper on both sides.
4. In a hot skillet, sear the duck breast skin-side down for about 5 minutes until the skin is crispy, then flip and sear for another 2 minutes.
5. Remove the duck from the skillet and place it in a baking dish.
6. Pour the curry sauce over the duck, adding in the sliced bell pepper and zucchini around it.
7. Bake in the preheated oven for 20-25 minutes, or until the duck reaches an internal temperature of 70°C (160°F).
8. Once done, remove from the oven and let it rest for 5 minutes before slicing.
9. Garnish with fresh basil and cilantro before serving.

Nutrition

• Calories: 565
• Protein: 34 g
• Carbs: 6 g
• Fiber: 2 g
• Sugar: 2 g
• Sodium: 820 mg
• Cholesterol: 110 mg
• Total Fat: 48 g
• Saturated Fat: 18 g
• Unsaturated Fat: 25 g
• Water: 0.3 L

Health Benefits

• High in protein, supporting muscle health.
• Rich in healthy fats from coconut milk and duck, providing sustained energy.

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