Citrus Butter

Click to enlarge (shown on roast duck)
Click to enlarge (shown on roast duck)

This butter adds a nice citrus tang to roast duck or baked chicken.  It it is also very good on broiled or char-grilled fish.  This easy compound butter is one I fix often.  You could substitute lime zest for the orange zest for a nice variation on this recipe.  This is suitable for Induction.  If you are interested, the dinner roll recipe is here, but I left out the rosemary in the above pictured version:


1 stick butter (I use unsalted) (4 oz)

1 T. lemon zest

1 T. orange zest (or lime zest)

1 large clove garlic, minced

2-2 T. parsley, chopped

1/16-1/8 tsp. cayenne pepper

Dash salt

DIRECTIONS:  Soften butter in a bowl.  Add remaining ingredients and let sit for about an hour so that flavors can blend.  Stir occasionally.  Dab onto roast duck, chicken or fish right before serving.

NUTRITIONAL INFO:  Makes 8 servings of 1 T. each.  Each serving contains:

103 calories

11.47 g  fat

.48 g  carbs, .22 g  fiber, .26 NET CARBS

.11 g  protein

5% RDA Vitamin C


2 thoughts on “Citrus Butter

    1. You’re so right, Anne. I had inadvertently calculated on just 1T. butter instead of the full stick. I have made those changes to the calories (103 per serving) and fat (11.47g) now in the recipe on-line. Thanks so much for noticing so I could correct that.

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