Servings: 4
Ingredients:
Swerve – 1 Tbsp.
Shallot – 1 [peeled and chopped].
Red vinegar – ¼ cup
Olive oil – ¼ cup
Water – ¼ cup
Raspberries – ¾ cup
Dijon mustard – 1 Tbsp.
Salt and ground black pepper to taste
For the salad:
Baby spinach – 10 ounces
Duck breasts – 2 media [boneless].
Goat cheese – 4 ounces [crumbled].
Salt and ground black pepper to taste
Raspberries – 2 cups
Pecans halves – ½ cup
Directions:

  1. In a blender, mix the swerve, with shallot, vinegar, water, oil, ¾ cup
    raspberries, mustard, salt, pepper. Blend well.
  2. Strain into a bowl and set aside.
  3. Score duck breast, season with salt, pepper, and place skin side down into
    a pan heated over medium-high heat.
  4. Cook for 8 minutes, flip, and cook for 5 minutes.
  5. Divide spinach on plates sprinkle the goat cheese, pecan halves, and 2 cups
    raspberries.
  6. Slice duck breasts and add on top of raspberries.
  7. Drizzle raspberries vinaigrette on top and serve.
    Nutrition: Calories: 628 Fat: 52g Carb: 5.1g Protein: 32g