High Protein Crispy Roast Duck Rice
Elevate your weeknight dinner game with this delightful High Protein Crispy Roast Duck Rice recipe, a perfect balance of luxurious flavor and wholesome nutrition. Featuring tender, golden-crisp duck breasts marinated in a savory blend of soy sauce, honey, five-spice powder, ginger, and garlic, this dish promises a melt-in-your-mouth experience with every bite. Served atop fluffy, fragrant rice cooked in flavorful chicken stock, it’s as filling as it is satisfying. This elegant yet approachable recipe is ideal for meal prep or impressing dinner guests, offering 70 minutes of hands-on cooking inspired by restaurant-quality techniques. Garnished with vibrant green onions for a pop of color and freshness, this high-protein duck dish is sure to become a staple in your culinary repertoire. Explore the art of perfectly cooked duck while enjoying a bold, Asian-inspired twist on a comforting rice bowl!
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Recipe Information
Ingredients
- 4 pieces duck breasts
- 60 ml soy sauce
- 30 ml honey
- 2 tsp five spice powder
- 15 g ginger, minced
- 2 cloves garlic, minced
- 1 tsp salt
- 1 tsp pepper
- 300 g rice
- 600 ml chicken stock
- 2 tbsp green onions, chopped
- 2 tbsp vegetable oil
Instructions
Preheat your oven to 200°C (390°F).
In a small bowl, mix the soy sauce, honey, five spice powder, minced ginger, minced garlic, salt, and pepper to create a marinade.
Score the skin of the duck breasts lightly and place them in a shallow dish.
Pour the marinade over the duck breasts and ensure they are well coated. Cover and marinate in the refrigerator for at least 30 minutes.
While the duck is marinating, rinse the rice under cold water until the water runs clear.
In a pot, combine the rice and chicken stock. Bring to a boil, then cover and reduce the heat to low. Cook for 18-20 minutes, or until the rice is tender and the liquid has been absorbed.
Remove the duck breasts from the marinade and pat them dry with paper towels. Keeping the skin dry helps it become crispy.
Heat vegetable oil in an oven-safe skillet over medium-high heat.
Place the duck breasts, skin side down, in the skillet and sear for 5-6 minutes or until the skin is golden brown and crispy.
Flip the duck breasts and then transfer the skillet to the preheated oven. Roast for 15-20 minutes or until the duck is cooked to your desired doneness.
Once cooked, remove the duck from the oven and let it rest for 5 minutes before slicing.
To serve, divide the cooked rice among plates, place sliced duck on top, and garnish with chopped green onions.
Nutrition Facts
Calories |
616 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 26.3 g | 34% | |
| Saturated Fat | 6.1 g | 31% | |
| Polyunsaturated Fat | 4.4 g | ||
| Cholesterol | 169 mg | 56% | |
| Sodium | 1234 mg | 54% | |
| Total Carbohydrate | 36.4 g | 13% | |
| Dietary Fiber | 0.9 g | 3% | |
| Total Sugars | 8.3 g | ||
| Protein | 55.2 g | 110% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 39 mg | 3% | |
| Iron | 6.6 mg | 37% | |
| Potassium | 530 mg | 11% | |
*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.
