Serious Eats The Nasty Bits: Duck Liver Recipe Recipe

Keto Friendliness Gauge

Net Carbs are 10% of calories per serving, at 17g per serving. This food is keto-friendly.

How keto-friendly is Serious Eats The Nasty Bits: Duck Liver Recipe? The Keto Friendliness Gauge visualizes how much this food conforms to the standard keto diet.

  • Green implies that Net Carbs fall within standard keto diet guidelines.
  • Yellow implies that Net Carbs are a little higher than standard keto diet guidelines.
  • Orange implies that Net Carbs are much higher than standard keto diet guidelines and risks kicking you out of ketosis.
  • Red implies that the amount of Net Carbs fall within the upper limits allowed by the keto diet and there's a high risk of getting kicked out of ketosis.

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Keto & Health Insights for Serious Eats The Nasty Bits: Duck Liver Recipe Recipe

  • Net Carbs are 10% of calories per serving, at 17g per serving. This meal falls within the range for standard keto diet guidelines (at or under 25g of net carbs). If your daily net carb quota is 25g and if this food almost equals that much, consider whether you're going to eat more food later. Always take into account any foods you've already consumed. It's recommended that you track the macros of your daily food consumptions—this makes it easier to avoid overconsumption.

Serious Eats The Nasty Bits: Duck Liver Recipe Recipe Nutrition Label

Nutrition Facts

Serving Size: 6 servings   ( 130 g )
Amount Per Serving
Calories: 177
Total Fat: 8g
Saturated Fat: 3g
Polyunsaturated Fat: 1g
Monounsaturated Fat: 3g
Trans Fat: 0g
Cholesterol: 195mg
Sodium: 247mg
Total Carbohydrates: 19g
Dietary Fiber: 2g
Sugar: 14g
Protein: 8g
Calcium: 44mg Iron: 11mg
Potassium: 284mg Vitamin A: 4397mcg
Vitamin C: 7mg Vitamin D: 0mcg

Ingredients

  • 4 to 6 duck livers
  • A few tablespoons cornstarch or flour for coating the livers
  • 1/2 teaspoon of salt, or to taste
  • Pepper to taste
  • 3 tablespoons of butter or duck fat
  • For the sauce
  • 1/2 pound dark red cherries, either Bing or another variety
  • 1/2 pound rhubarb, about 4 to 5 stalks
  • 1/4 cup sugar, or to taste
  • 1 teaspoon fig balsamic vinegar, optional

Instructions

Visit Serious Eats's website to view the recipe instructions. (Via Edamam)