Low Sodium Crispy Fried Duck
Elevate your dining experience with this Low Sodium Crispy Fried Duck recipe, a flavorful yet heart-healthy twist on the classic fried duck dish. Perfect for those watching their sodium intake, this recipe uses a vibrant blend of seasonings like paprika, garlic powder, and dried herbs to create a delectable crust that doesn’t rely on added salt. The cornstarch slurry ensures the skin crisps to perfection during frying, while a final drizzle of fresh lemon juice brightens the rich, savory flavors. With minimal prep work and a golden, crunchy finish, this dish is ideal for special occasions or indulgent weeknight dinners. Serve it alongside your favorite fresh sides or a tangy dipping sauce for an unforgettable meal that balances taste and wellness. Keywords: low sodium duck recipe, crispy fried duck, heart-healthy fried duck, golden-brown duck, fried duck with herbs.
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Recipe Information
Ingredients
- 1 duck (whole, approximately 4-5 pounds)
- 1 teaspoon ground black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 0.5 teaspoon cayenne pepper
- 0.5 cup cornstarch
- 2 cups water
- 4 cups vegetable oil (for frying)
- 2 tablespoons fresh lemon juice
Instructions
Clean the duck by rinsing it under cold water and patting it dry with paper towels.
In a small bowl, mix together the ground black pepper, garlic powder, onion powder, paprika, dried oregano, dried thyme, and cayenne pepper.
Rub the spice mixture all over the duck, both inside and out, ensuring even coverage.
Place the duck on a rack in a roasting pan and allow it to air dry in the refrigerator for at least 30 minutes. This helps the skin crisp up during cooking.
Remove the duck from the refrigerator and let it come to room temperature for about 15 minutes.
In a small bowl, mix cornstarch with 2 cups of water to create a thin slurry. This will help in crisping the skin.
Heat the vegetable oil in a large, deep pan or fryer to 350°F (175°C).
Carefully lower the duck into the hot oil breast side down. Fry for about 25-30 minutes, then carefully flip to fry the other side for another 25-30 minutes until the duck is golden brown and crispy.
Once the duck reaches a deep golden brown color and the internal temperature reads 165°F (74°C) on a meat thermometer, remove it from the oil and let it drain on a wire rack or paper towels.
Allow the duck to rest for about 10 minutes before carving.
Drizzle with fresh lemon juice to enhance flavor and serve immediately.
Nutrition Facts
Calories |
11645 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 1226.8 g | 1573% | |
| Saturated Fat | 215.3 g | 1076% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1000 mg | 333% | |
| Sodium | 4025 mg | 175% | |
| Total Carbohydrate | 39.9 g | 15% | |
| Dietary Fiber | 3.3 g | 12% | |
| Total Sugars | 1.2 g | ||
| Protein | 201.8 g | 404% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 280 mg | 22% | |
| Iron | 12.3 mg | 68% | |
| Potassium | 2201 mg | 47% | |
*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.
