Low Carb Crispy Roast Duck Rice
Indulge in a guilt-free gourmet experience with this **Low Carb Crispy Roast Duck Rice**, a modern twist on a classic favorite. This elegant dish pairs succulent, golden-crisp duck breast, seasoned with a tantalizing blend of soy sauce, garlic, and aromatic five-spice powder, with a light and fluffy bed of cauliflower rice. Perfect for those seeking a low-carb alternative, the cauliflower rice brings a delicate nutty flavor while staying tender and satisfying. Topped with fresh slices of green onion and cilantro, and served with cool, refreshing cucumber for contrast, this recipe offers a harmonious balance of textures and flavors. Whether you're on a keto diet or simply looking for a lighter take on crispy roast duck, this dish is easy to prepare, packed with flavor, and ideal for an elevated weeknight dinner or a special occasion.
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Recipe Information
Ingredients
- 2 pieces Duck breast with skin
- 2 tablespoons Soy sauce
- 1 teaspoon Garlic powder
- 0.5 teaspoon Five-spice powder
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 1 large head Cauliflower
- 1 tablespoon Olive oil
- 2 tablespoons Green onions, sliced
- 2 tablespoons Fresh cilantro, chopped
- 0.5 medium Cucumber, sliced
Instructions
Preheat your oven to 400°F (200°C).
Pat the duck breasts dry with paper towels. Using a sharp knife, score the skin in a crisscross pattern, being careful not to cut into the meat.
In a small bowl, mix the soy sauce, garlic powder, five-spice powder, salt, and black pepper.
Rub the spice mixture over the duck breasts, ensuring to coat evenly.
Place the duck breasts, skin-side down, in a cold oven-safe skillet. Turn the heat to medium-high and cook for about 6-8 minutes or until the skin is golden brown and crispy.
Flip the duck breasts and transfer the skillet to the preheated oven. Roast for about 10-15 minutes, or until the duck is cooked to your desired doneness (internal temperature should reach 135°F for medium-rare).
Remove the duck breasts from the oven and let them rest for 10 minutes before slicing.
While the duck rests, prepare the cauliflower rice. Cut the cauliflower into florets and pulse in a food processor until the texture resembles rice.
Heat olive oil in a large pan over medium heat. Add the cauliflower rice and stir frequently, cooking for about 5-7 minutes until tender.
Season the cauliflower rice with salt and pepper to taste.
To serve, distribute the cauliflower rice onto plates, top with slices of crispy duck, and garnish with green onions and cilantro.
Include sliced cucumber on the side for a refreshing contrast.
Nutrition Facts
Calories |
1746 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 130.2 g | 167% | |
| Saturated Fat | 42.1 g | 210% | |
| Polyunsaturated Fat | 1.6 g | ||
| Cholesterol | 320 mg | 107% | |
| Sodium | 3809 mg | 166% | |
| Total Carbohydrate | 53.3 g | 19% | |
| Dietary Fiber | 19.2 g | 69% | |
| Total Sugars | 18.4 g | ||
| Protein | 96.8 g | 194% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 291 mg | 22% | |
| Iron | 16.1 mg | 89% | |
| Potassium | 3718 mg | 79% | |
*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.
