Keto Crispy Roast Duck Rice
Sink your teeth into the indulgent flavors of Keto Crispy Roast Duck Rice, a mouthwatering low-carb twist on a classic favorite. This recipe pairs perfectly roasted duck, featuring golden, crackling skin seasoned with five-spice powder and aromatic garlic, with a fragrant bed of cauliflower rice infused with sesame oil, soy sauce, and zesty green onions. Designed for keto enthusiasts and those seeking bold, wholesome flavors, this dish is both satisfying and guilt-free. With just 30 minutes of prep time and 2 hours of cooking, it delivers an impressive restaurant-quality meal right from your kitchen. Perfect for dinner parties or family feasts, this recipe balances decadence with dietary mindfulness—an unforgettable centerpiece for the table!
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Recipe Information
Ingredients
- 1 whole (approximately 4-5 pounds) Duck
- 2 tablespoons Salt
- 1 teaspoon Black pepper
- 1 teaspoon Garlic powder
- 1 teaspoon Five-spice powder
- 2 tablespoons Olive oil
- 1 large head Cauliflower
- 3 stalks Green onions
- 2 tablespoons Soy sauce (or coconut aminos for a lower carb option)
- 1 teaspoon Sesame oil
Instructions
Preheat the oven to 375°F (190°C).
Pat the duck dry with paper towels. Prick the skin all over with a sharp knife or skewer, being careful not to pierce the meat.
Rub the duck inside and out with salt, black pepper, garlic powder, and five-spice powder.
Place the duck on a rack in a roasting pan, breast side up. Brush with 1 tablespoon of olive oil.
Roast the duck for 1.5 to 2 hours, or until the skin is crispy and the internal temperature reaches 165°F (74°C). Turn the duck over halfway through cooking to ensure even crisping.
While the duck is roasting, prepare the cauliflower rice. Cut the cauliflower into florets and pulse in a food processor until it resembles rice grains.
Heat the remaining olive oil in a large skillet over medium heat. Add the cauliflower rice and cook for 5-7 minutes, or until tender.
Add the soy sauce (or coconut aminos) and sesame oil to the cauliflower rice and stir well. Remove from heat and stir in sliced green onions.
Once the duck is done, let it rest for 10 minutes before carving.
Serve the crispy roast duck over the cauliflower rice and enjoy!
Nutrition Facts
Calories |
1849 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 152.1 g | 195% | |
| Saturated Fat | 49.7 g | 248% | |
| Polyunsaturated Fat | 19.7 g | ||
| Cholesterol | 420 mg | 140% | |
| Sodium | 4781 mg | 208% | |
| Total Carbohydrate | 15.8 g | 6% | |
| Dietary Fiber | 5.5 g | 20% | |
| Total Sugars | 5.5 g | ||
| Protein | 100.9 g | 202% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 129 mg | 10% | |
| Iron | 15.0 mg | 83% | |
| Potassium | 1884 mg | 40% | |
*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.
