Crispy Roast Duck Rice
Transport your taste buds to culinary heaven with Crispy Roast Duck Rice, a showstopping dish that perfectly balances rich flavors and satisfying textures. This recipe is all about tender, juicy roast duck with irresistibly crispy skin, infused with aromatic spices like star anise, cinnamon, ginger, and garlic for an exotic twist. A savory soy-honey glaze adds a delightful caramelized finish, elevating every bite. Paired with fluffy jasmine rice cooked to perfection and refreshing sides like sliced cucumber and spring onions, this dish offers a comforting blend of indulgence and freshness. Perfect for family dinners or special occasions, Crispy Roast Duck Rice is a feast that combines impressive presentation with bold layers of flavor.
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Recipe Information
Ingredients
- 1 whole (about 5 pounds) duck
- 2 tablespoons salt
- 1 teaspoon black pepper
- 2 pods star anise
- 1 stick cinnamon stick
- 2 inches, sliced ginger
- 4 cloves, smashed garlic
- 4 stalks, chopped into 2-inch pieces scallions
- 2 tablespoons soy sauce
- 1 tablespoon honey
- 2 cups jasmine rice
- 4 cups water
- 2 sliced spring onions
- 1 sliced, for serving cucumber
Instructions
Preheat your oven to 350°F (175°C).
Rinse the duck under cold water and pat dry with paper towels.
Rub the duck generously with 1 tablespoon of salt and black pepper, both inside and out.
Insert star anise, cinnamon, sliced ginger, and smashed garlic inside the duck's cavity.
Tie the legs together with kitchen twine and fold the wings underneath the bird.
Place the duck on a rack in a roasting pan, breast side up, and roast for 1.5 to 2 hours, depending on the size of your duck, basting occasionally with its own fat.
While the duck is roasting, prepare the rice. Heat 4 cups of water with 1 teaspoon of salt until simmering.
Rinse the jasmine rice under cold water until the water runs clear, then drain.
In a large saucepan, add the rice and pour in the simmering salted water. Cover and cook on low heat for 15 minutes or until the rice is tender and water is absorbed.
Once the duck skin is golden and crispy, increase the oven temperature to 400°F (200°C) for the last 15 minutes of cooking time.
For a glaze, in a small pan, mix soy sauce and honey, and simmer for 2-3 minutes until slightly thickened. Brush over the duck during the last 10 minutes of roasting.
Remove the duck from the oven and let it rest for 15 minutes before carving.
Serve the carved duck over a bed of cooked jasmine rice, topped with sliced spring onions and a side of sliced cucumber.
Nutrition Facts
Calories |
8402 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 643.0 g | 824% | |
| Saturated Fat | 218.8 g | 1094% | |
| Polyunsaturated Fat | 82.6 g | ||
| Cholesterol | 1905 mg | 635% | |
| Sodium | 20380 mg | 886% | |
| Total Carbohydrate | 171.0 g | 62% | |
| Dietary Fiber | 8.6 g | 31% | |
| Total Sugars | 20.1 g | ||
| Protein | 448.9 g | 898% | |
| Vitamin D | 2.3 mcg | 11% | |
| Calcium | 565 mg | 43% | |
| Iron | 72.1 mg | 401% | |
| Potassium | 5480 mg | 117% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
