Bake Believe’s Chocolate Balsamic Glazed Duck Breast (Paleo/Keto Friendly)

Serves 2

• Prep Time: 5 minutes
• Cook Time: 23 minutes
• Cooling Time: 10 minutes
• Total Time: 38 minutes

Ingredients:

• ¼ cup Bake Believe ^® Dark Chocolate Baking Chips
• 1 (14 oz) moulard Magret duck breasts
• 2 tablespoons olive oil
• 2 tablespoons grassfed butter or ghee
• 3 cloves garlic, minced
• 1 tablespoon balsamic vinegar
• 2 tablespoons rosemary, chopped and divided

Instructions:

1. Preheat oven to 400F.
2. Pat duck breasts dry. Cut two shallow slits across the skin of the duck breasts then two more shallow slits perpendicular to those slits to make a crosshatch pattern. Season both sides with salt and pepper to taste.
3. Place duck breasts skin-side down in a large ovenproof skillet. Place skillet over medium heat and cook 8-10 minutes, until fat renders.
4. Carefully scoop duck fat out of the pan into a heatproof bowl and set aside. Flip duck breasts then transfer pan to oven and bake 6-10 minutes, until cooked to desired doneness.
5. In a medium sauté pan, combine 1 Tbsp reserved duck fat and butter over medium heat. Add garlic and sauté 1 minute, until fragrant. Add dark chocolate chips, balsamic, rosemary, and 1 Tbsp water. Stir to melt dark chocolate.
6. Remove duck from oven and transfer to a plate. Rest for 10 minutes then slice against the grain.
7. Drizzle sliced duck with chocolate balsamic glaze and garnish with remaining rosemary. Enjoy. breasts

• 2 tablespoons olive oil
• 2 tablespoons grassfed butter or ghee
• 3 cloves garlic, minced
• 1 tablespoon balsamic vinegar
• 2 tablespoons rosemary, chopped and divided

Instructions:

1. Preheat oven to 400F.
2. Pat duck breasts dry. Cut two shallow slits across the skin of the duck breasts then two more shallow slits perpendicular to those slits to make a crosshatch pattern. Season both sides with salt and pepper to taste.
3. Place duck breasts skin-side down in a large ovenproof skillet. Place skillet over medium heat and cook 8-10 minutes, until fat renders.
4. Carefully scoop duck fat out of the pan into a heatproof bowl and set aside. Flip duck breasts then transfer pan to oven and bake 6-10 minutes, until cooked to desired doneness.
5. In a medium sauté pan, combine 1 Tbsp reserved duck fat and butter over medium heat. Add garlic and sauté 1 minute, until fragrant. Add dark chocolate chips, balsamic, rosemary, and 1 Tbsp water. Stir to melt dark chocolate.
6. Remove duck from oven and transfer to a plate. Rest for 10 minutes then slice against the grain.
7. Drizzle sliced duck with chocolate balsamic glaze and garnish with remaining rosemary. Enjoy.