← All recipes

Breast of Duck With Olives and Red Wine (Low Carb)

Breast of Duck With Olives and Red Wine (Low Carb) is built on Artificial Sweetener, French Nicoise Olives, Spanish Arbequino Olives, Whole Roasted Garlic, and Picked Fresh Thyme. Serves 4. Add it to your meal plan and shop the whole list in one go.

Ingredients

• 1/2 bottle
• 3 tbsp
• 1 cup
• 1 cup
• 12
• 1 tbsp

Method (preview)

1. 1

   In medium saucepan, bring wine and Splenda to simmer over medium-high heat, cooking until reduced to sauce consistency, about 10 minutes.

2. 2

   Add olives and roasted garlic cloves, cooking for 2 minutes.

3. 3

   Remove from heat.

4. 4

   Meanwhile, place duck breasts skin side down in nonstick skillet over low heat, cooking until the fat renders and the skin becomes quite crisp and brown, about 20 minutes. (Keep the heat high enough to render the fat and crisp the skin but not hot enough to cook the breast through.)

5. 5

   Season the top with salt and pepper.

6. 6

   Remove from heat.

7. 7

   To serve: Return sauce to a simmer.

8. 8

   Add the thyme, seasoning with pepper and salt only as necessary.

9. 9

   Cut each breast of duck into 6 or 7 thin slices.

10. 10

    Arrange artistically in fan shape in center of warmed serving plates.

11. 11

    Spoon sauce with the olives and garlic over duck.

12. 12

    Serve immediately.

13. 13

    Place 2 whole heads of garlic in large oven-proof dish.

14. 14

    Place on lower rack of oven and cook until the skin is brown and garlic is tender, about 30 minutes, depending on size. (With a little pressure from your hand, garlic should easily come away from its skin.) It will hold its natural shape but will mash under the pressure of a fork.

15. 15

    10 minutes to make 30 minutes to cook Source: "sept 30, 2004 detnew.com"

16. 16

    S(Formatted by Chupa): "10.24.04"

17. 17

    You can do the rest of the math. H.

18. 18

    Contributed to the FareShare Gazette by Chupababi; 20 December 2004. www.fareshare.net