Crispy-skinned duck breast thinly sliced over spinach and served with a delicious sugar-free raspberry vinaigrette. Low carb and gluten-free.
I don’t remember the first time I tried duck but I wish I did. It must have been a momentous occasion, my eyes opening wide with delight at the crispy skin and rich dark meat of this delicious waterfowl. At least that’s how I like to imagine it, because it certainly made some sort of impression upon me. I have loved it ever since and order it in restaurants whenever it’s on the menu. There is just nothing quite like it. I don’t think the skin of any other poultry gets as crispy with the application of heat as duck skin does. And oh, that wonderful layer of fat that seems to cover every portion of duck meat. I find it heavenly.