Duck Caesar Salad with Low-Carb Croutons


Step 1Prepare the low-carb croutons. Preheat oven to 175 °C/ 350 °F (fan assisted), or 195 °C/ 380 °F (conventional). Line a baking sheet with parchment paper. Mix ground chia seeds, coconut flour, rosemary, baking powder, garlic powder and salt in a small bowl. Add the egg and oil and mix until combined.

Step 2Place the dough onto the prepared baking sheet. Spread evenly with the back of a spatula to 1/2-inch (1 cm) thickness (no need for the dough to hit the sides of the pan).

Step 3Bake for 15 to 20 minutes, or until golden. Remove from the oven, let tit cool down slightly and then cut into cubes. (For crispier croutons, place back in the oven and dehydrate at 120 °C/ 250 °F (fan assisted), or 140 °C/ 285 °F (conventional) for 15 to 20 minutes.) These croutons can be stored in a loosely covered container at room temperature for 2 to 3 days, or in the freezer for up to 3 months.

Step 4Place all of the dressing ingredients into a jar: crushed garlic, finely chopped anchovy fillets (or anchovy paste), Worcestershire sauce, fresh lemon juice, Dijon mustard, mayonnaise, grated Parmesan cheese, sea salt and pepper. Shake until combined. Chill until ready to use.

Step 5Make the crispy bacon. Keep the oven on at 175 °C/ 350 °F (fan assisted), or 195 °C/ 380 °F (conventional). Line a baking tray with parchment paper. Lay the bacon strips out flat on the baking paper, leaving space so they don't overlap. Place the tray in the oven and cook for about 15 minutes, or until golden brown. The time depends on the thickness of the bacon slices. When done, remove from the oven and set aside to cool down. Once chilled, break into smaller pieces. Pour the bacon grease into a glass container and use for cooking.

Step 6Prepare the duck breasts. Increase the temperature in the oven to 220 °C/ 430 °F (fan assisted), or 240 °C/ 465 °F (conventional). Pat the skin with a paper towel to remove excess moisture. Score the skin and season with salt and pepper. Heat a medium pan over a medium-high heat. Place the duck breasts skin side down into the hot dry pan (no oil needed) and turn the heat down.

Step 7As the fat is released, pour it over the breasts regularly and cook for 6-8 minutes or until lightly golden. Turn on the other side and cook for about 30 seconds just to seal the breasts.

Step 8Place the breasts skin side up on a rack in a roasting tin and transfer into the oven. Cook for 10 minutes for rare, 15 minutes for medium or 18 minutes for well done. When the duck is cooked, rest the meat in a warm place for about 10 minutes (do not cover or you will lose the crispness).

Step 9Pour the fat from the pan and from the roasting tin through a sieve into a glass container and let it cool down. Once chilled, cover with a lid and keep at room temperature or in the fridge. Duck fat can be used for cooking just like bacon grease.

Step 10Assemble the salad. Place the lettuce in a serving bowl and toss with the prepared Caesar Salad Dressing.

Step 11Slice the duck breasts into thin strips and place on top of the lettuce. Add the crisped up and crumbled bacon and low-carb croutons. Optionally, top with a few parmesan flakes and finely chopped anchovies.

Step 12This salad should be eaten fresh but can be stored in the fridge for up to a day. To keep the vegetables fresh, drizzle with the dressing just before serving.