Completely Keto Duck a l’Orange

In the bustling heart of the city, nestled among the cobblestone streets and twinkling lights, stood a quaint French restaurant known for its exquisite cuisine and enchanting ambiance. It was here, on a crisp autumn evening, that Charlotte and Max, a couple who had embarked on the ketogenic lifestyle as part of a new year’s resolution, decided to celebrate their anniversary.

Charlotte, a culinary enthusiast with a penchant for French cuisine, had always dreamed of indulging in the classic French dish, Duck à l’Orange. However, given their strict adherence to the ketogenic diet, both she and Max had reluctantly set aside their desires for such decadent dishes, fearing the sugar and carbohydrates that traditionally accompanied them.

As they sat beneath the warm glow of the restaurant’s antique chandeliers, their waiter, a charming gentleman with an infectious passion for food, presented them with the evening’s specials. When Charlotte expressed her longing for Duck à l’Orange, yet her need to maintain a keto-friendly diet, the waiter’s eyes sparkled with intrigue. He leaned in closer and whispered that the chef had been experimenting with keto adaptations of classic dishes and had perfected a Completely Keto Duck à l’Orange.

Intrigued and excited, Charlotte and Max eagerly ordered the dish. What arrived at their table was a culinary masterpiece. The duck was perfectly roasted, its skin crispy and golden, while the flesh remained tender and succulent. The sauce, a miraculous concoction of orange skins, fresh ginger root, star anise, water, wheat-free tamari, and Lakanto syrup, enveloped the duck in a symphony of flavors that danced between sweet, savory, and slightly spicy. The traditional sweetness of the dish was achieved without a hint of sugar, adhering flawlessly to their ketogenic requirements.

The meal was more than just a dinner; it was an experience, a journey through flavors that they thought were lost to them since starting keto. Inspired by this revelation, Charlotte and Max returned home with a new mission: to recreate this magnificent dish in their own kitchen. After several attempts and a few creative adjustments, they managed to capture the essence of that unforgettable dinner.

Their Completely Keto Duck à l’Orange became a staple at dinner parties, a testament to their culinary adventure and the night they discovered that no dish was too decadent for a ketogenic makeover. Friends and family were amazed by the dish’s complexity and delighted by its adherence to keto principles. Charlotte and Max’s kitchen became a place of innovation and joy, proving that with a bit of creativity, any culinary dream could be realized on a ketogenic diet.

Completely Keto Duck a l'Orange

Course: Main Course
Cuisine: French
Keyword: Keto Duck
Prep Time: 10 minutes
Cook Time: 1 hour 30 minutes
Additional: 1 hour
Servings: 6 people

This is a special occasion meal. Please follow the directions for best results. We aren't using the orange - just the skin for flavor. 



  • 4 lbs Duck
  • 2 orange skins peeled
  • 2 inches fresh ginger root cut into thin slices
  • 4 pieces star anise
  • 2 cups water
  • 1/2 cup wheat free tamari
  • 2 tbsp Lakanto syrup


  1. The day before:

    Let the duck come to room temperature.  Prick the skin all over with a fork.

    Preheat the oven to 350.

    Add water to the bottom of the pan until there's about a half inch on the bottom of the pan.

    Place the duck on top of a rack in the pan.  The duck should steam for 90 minutes.

    Prick the skin again with a fork. More fat will drain into the pan. Pour out any liquid from inside the duck into the pan.

    Save the water in the pan as a delicious broth!

    Transfer the steamed duck to the fridge for 24 hours after it cools.

  2. Take the duck out of the fridge and let it sit on the roasting pan until it's room temperature.

  3. In a small sauce pan combine all remaining ingredients. Bring it to a boil and let it cook for 1 minutes. That's it. Turn it off and let cool.

  4. Preheat the oven to 425 this time. Prick the duck all over with the fork.

    Roast the duck for one hour and rotate it at the half way point.

    When duck, is done, remove from oven.  Warm sauce and pour it over the sliced duck.


Recipe Notes

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