Low Sodium Crispy Roast Duck
Delight your taste buds with this Low Sodium Crispy Roast Duck, a healthier twist on a classic favorite that doesn't skimp on flavor. Featuring a fragrant spice rub of garlic, fresh ginger, orange zest, and Chinese five-spice powder, this recipe takes your roast duck to the next level while keeping sodium levels in check. The secret to its irresistibly crispy skin lies in careful pricking of the duck's skin to release natural fats as it roasts, creating a golden, crackling exterior. Finished with a honey and rice vinegar glaze, this savory yet subtly sweet dish is perfect for holiday feasts or intimate dinners. With minimal prep time and an oven doing most of the work, you'll have a show-stopping main course that's as simple to make as it is impressive to serve. Pair it with steamed vegetables or fluffy jasmine rice for a complete, elegant meal. Perfect for low-sodium diets, this recipe ensures indulgence without compromise!
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Recipe Information
Ingredients
- 1 3-4 pounds Whole duck
- 4 Garlic cloves, minced
- 2 tablespoons Fresh ginger, peeled and grated
- 2 tablespoons Orange zest
- 1 teaspoon Ground black pepper
- 1 teaspoon Chinese five-spice powder
- 2 tablespoons Honey
- 2 tablespoons Rice vinegar
Instructions
Preheat your oven to 350°F (175°C).
Rinse the duck under cold water and pat it dry with paper towels. Remove any excess fat from the cavity and prick the skin all over with a fork or skewer, being careful not to pierce the meat.
In a small bowl, combine minced garlic, grated ginger, orange zest, ground black pepper, and Chinese five-spice powder. Mix well to form a spice mixture.
Rub the spice mixture all over the duck, including inside the cavity.
Place the duck on a rack in a roasting pan. Roasting the duck on a rack allows fat to drain away as it cooks, keeping the skin crispy.
Roast in the preheated oven for 1.5 to 2 hours, or until the skin is crispy and the meat is tender. To ensure even cooking, tilt the duck at a 45-degree angle every 30 minutes and drain any collected fat from the cavity into the pan.
In the meantime, prepare the glaze by combining honey and rice vinegar in a small saucepan over low heat. Stir until the honey dissolves and the mixture is well combined. This will take about 3-5 minutes.
During the last 15 minutes of roasting, brush the duck with the honey-vinegar glaze. Continue roasting until the skin is deep golden brown and crispy.
Once fully cooked, remove the duck from the oven and let it rest for 10 minutes before carving.
Carve the duck and serve hot. Enjoy your low sodium crispy roast duck, alongside your favorite sides.
Nutrition Facts
Calories |
4775 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 402.2 g | 516% | |
| Saturated Fat | 129.3 g | 647% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1361 mg | 454% | |
| Sodium | 2731 mg | 119% | |
| Total Carbohydrate | 48.6 g | 18% | |
| Dietary Fiber | 5.2 g | 19% | |
| Total Sugars | 35.7 g | ||
| Protein | 260.8 g | 522% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 203 mg | 16% | |
| Iron | 22.6 mg | 126% | |
| Potassium | 2241 mg | 48% | |
*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.
