Roasted Duck with Orange Glaze

Ingredients

• 400 g Duck breast, boned, skin on
• 1 tbsp Olive oil
• 1 g Salt and freshly ground black pepper to taste
• 1 tbsp Rosemary, fresh
• 150 ml Orange juice
• 1 tbsp Erythritol
• 1 tbsp Apple cider vinegar
• 1 tsp Dijon mustard

Method

1. Preheat the oven to 180°C (350°F).
2. Score the skin of the duck breasts and season with salt, pepper, and rosemary.
3. Heat olive oil in an oven-safe pan over medium-high heat. Sear the duck breasts skin-side down for 5-6 minutes until golden, then flip and sear the other side for another 2 minutes.
4. Transfer the pan to the oven and roast the duck for 12-15 minutes (for medium-rare) or longer if you prefer it more well done.
5. While the duck is roasting, prepare the glaze by combining the orange juice, erythritol, apple cider vinegar, and Dijon mustard in a small saucepan.
6. Simmer for 5-7 minutes until thickened.
7. Remove the duck from the oven and let it rest for a few minutes before slicing.
8. Serve with the orange glaze.