Low Fat Crispy Fried Duck
Indulge in the rich, savory flavors of 'Low Fat Crispy Fried Duck,' a healthy twist on a classic favorite that satisfies without the guilt. This recipe combines lean duck breasts with a flavorful marinade featuring low-sodium soy sauce, honey, and rice vinegar, ensuring every bite is both delicious and balanced. Using a blend of spice rubs and an innovative cornstarch slurry, the duck achieves a perfectly crispy skin without deep frying, thanks to a combination of stovetop searing and oven baking. Quick to prepare in just under an hour, this elegant dish is ideal for impressing guests or elevating weeknight dinners. Serve it alongside steamed vegetables or a light salad for a gourmet experience that’s as nutritious as it is indulgent. Perfect for fans of low-fat entrees, crispy textures, and bold, umami-packed flavors!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 pieces Duck breast
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.5 teaspoon Garlic powder
- 2 tablespoons Low-sodium soy sauce
- 1 tablespoon Honey
- 1 tablespoon Rice vinegar
- 2 tablespoons Cornstarch
- 1 tablespoon Water
- Non-stick cooking spray
Instructions
Pat the duck breasts dry with paper towels and place them on a cutting board.
Score the skin of each duck breast in a crosshatch pattern, being careful not to cut into the meat.
In a small bowl, mix together the salt, black pepper, and garlic powder.
Rub the spice mixture evenly over the duck breasts, focusing mainly on the skin side.
In another small bowl, prepare the marinade by mixing the low-sodium soy sauce, honey, and rice vinegar.
Brush the marinade generously over the duck breasts and let them marinate for at least 15 minutes.
Meanwhile, preheat an oven to 400°F (200°C) and prepare a baking sheet lined with aluminum foil.
In a separate bowl, mix the cornstarch with water to form a slurry.
Spray a non-stick skillet with cooking spray and place it over medium-high heat.
Once the skillet is hot, place the duck breasts skin-side down in the pan.
Cook for about 3-4 minutes until the skin is golden and crispy.
Flip the duck breasts and cook for an additional 2 minutes.
Remove the duck from the skillet and place them on the prepared baking sheet, skin-side up.
Brush the cornstarch slurry over the skin to further aid in crispiness.
Place the baking sheet in the preheated oven and bake for 15-20 minutes until the duck reaches the desired doneness.
Remove from the oven and let the duck rest for 5 minutes before slicing.
Slice the duck into thin pieces and serve while still warm.
Nutrition Facts
Calories |
1503 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 113.7 g | 146% | |
| Saturated Fat | 38.7 g | 194% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 336 mg | 112% | |
| Sodium | 3600 mg | 157% | |
| Total Carbohydrate | 35.8 g | 13% | |
| Dietary Fiber | 0.6 g | 2% | |
| Total Sugars | 17.2 g | ||
| Protein | 83.9 g | 168% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 54 mg | 4% | |
| Iron | 24.8 mg | 138% | |
| Potassium | 919 mg | 20% | |
*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.
