1   Preheat oven to 350℉ (170℃) and oil a small casserole
2   Start with the sauce. In a small saucepan fry the shallots in coconut oil over medium heat for 1-2 minutes until translucent
3   Add cream, soy sauce, orange zest and fiber syrup. Bring to a boil, lower heat and let simmer under lid
4   Using a sharp knife, cut a cross pattern in the skin of the duck breast trying not to cut into the meat (see image).
5   Mix salt, pepper and thyme and sprinkle over the skin. Pat it in with your hand.
6   Place the duck breast skin side down in a cold skillet, place skillet on a burner over medium heat.
7   Fry until skin is golden and caramelized and looks crispy
8   Transfer to casserole skin side up.
9   Place a meat thermometer in the center of the duck breast, and put casserole in preheated oven. Turn oven off when core temp reaches 140℉ (60℃). Let sit in the oven until core temp reaches 155℉ (68℃).
10   While breast is cooking, spiralize zucchini
11   When duck breast has reached 155℉ (68℃) remove from the oven and cover with foil. Let sit for appr 10 minutes then slice it a 45 degree angle.
12   Add salt and pepper to taste to the orange sauce and the add the zoodles and heat through, appr 2 minutes.
13   Place the creamy zoodles on a plate and the sliced duck breast on top.

Tip: Usually a cream sauce will thicken when it is allowed to simmer for a while. If it is not thick enough to your liking when the duck breast is ready you sprinkle a pinch of guar gum powder in the sauce while whisking. Repeat until sauce reaches desired thickness. Be careful not to add too much at a time as it easily lumps