Low Fat Crispy Roast Duck
Indulge in the rich flavors of this **Low Fat Crispy Roast Duck**, a lighter take on a classic favorite without sacrificing taste or texture. This recipe uses a unique method of slow-roasting at a low temperature to render out excess fat, leaving you with succulent, juicy meat and irresistibly crispy skin. Infused with the aromatic essence of fresh thyme, rosemary, orange, and garlic, the duck is elevated further with a mouthwatering glaze of soy sauce, honey, and rice vinegar for a perfect balance of sweet-savory tang. With just the right amount of seasoning and an impressive presentation, this healthier roast duck is ideal for festive gatherings, special occasions, or a gourmet dinner at home. Perfect for duck lovers seeking a guilt-free option, this dish pairs beautifully with roasted vegetables or a crisp green salad.
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Recipe Information
Ingredients
- 4 pounds whole duck
- 2 teaspoons sea salt
- 1 teaspoon black pepper
- 1 whole orange, quartered
- 4 pieces fresh thyme sprigs
- 2 pieces fresh rosemary sprigs
- 4 pieces garlic cloves, smashed
- 2 tablespoons soy sauce
- 1 tablespoon honey
- 1 tablespoon rice vinegar
Instructions
Preheat your oven to 300°F (150°C).
Rinse the duck under cold water and pat dry with paper towels.
Trim any excess fat around the neck and cavity area of the duck.
Using a sharp knife, prick the skin of the duck all over, being careful not to pierce the meat. This will help render the fat.
Season the duck inside and out with sea salt and black pepper.
Stuff the cavity with the quartered orange, thyme, rosemary, and smashed garlic cloves.
Place the duck on a rack in a roasting pan, breast side up.
Roast the duck in the preheated oven for 90 minutes, periodically draining the fat that accumulates at the bottom of the pan.
While the duck is roasting, mix the soy sauce, honey, and rice vinegar in a small bowl to create a glaze.
After 90 minutes, remove the duck from the oven and increase the temperature to 425°F (220°C).
Brush the glaze over the duck, ensuring even coverage.
Return the duck to the oven and roast for another 30 minutes, or until the skin is dark brown, crispy, and the internal temperature reaches 165°F (74°C).
Remove the duck from the oven and let it rest for 15 minutes before carving.
Serve the duck warm with your choice of sides. Enjoy!
Nutrition Facts
Calories |
6344 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 535.8 g | 687% | |
| Saturated Fat | 172.4 g | 862% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1814 mg | 605% | |
| Sodium | 9437 mg | 410% | |
| Total Carbohydrate | 55.8 g | 20% | |
| Dietary Fiber | 8.0 g | 29% | |
| Total Sugars | 41.2 g | ||
| Protein | 351.5 g | 703% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 325 mg | 25% | |
| Iron | 29.8 mg | 166% | |
| Potassium | 3390 mg | 72% | |
*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.
