Low Sodium Crispy Roast Duck Rice
Indulge in the rich, savory flavors of **Low Sodium Crispy Roast Duck Rice**, a perfect blend of indulgence and health-conscious eating. This recipe features a beautifully roasted whole duck, seasoned with aromatic Chinese five-spice powder, brown sugar, and fresh garlic and ginger, creating a tantalizingly crispy skin and juicy, flavorful meat. Paired with perfectly steamed jasmine rice cooked in low-sodium chicken stock, this dish is elevated with a drizzle of sesame oil and garnished with fresh green onions and crisp slices of cucumber for a refreshing finish. With no compromise on taste, this low-sodium creation is an ideal choice for those seeking a heart-healthy alternative to traditional roast duck recipes. Perfect for a weekend dinner or special occasion, this dish promises to delight your taste buds and impress your guests.
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Recipe Information
Ingredients
- 1 2-3 lbs Whole duck
- 2 tablespoons Brown sugar
- 2 teaspoons Chinese five-spice powder
- 1 teaspoon Black pepper
- 4 cloves Garlic, minced
- 1 tablespoon Ginger, minced
- 2 tablespoons Rice vinegar
- 2 tablespoons Honey
- 2 cups Uncooked jasmine rice
- 4 cups Low-sodium chicken stock
- 2 stalks Green onions, sliced
- 1 medium Cucumber, sliced
- 1 tablespoon Sesame oil
Instructions
Preheat the oven to 375°F (190°C). Prepare the duck by rinsing it under cold water and patting it dry with paper towels.
In a small bowl, combine brown sugar, Chinese five-spice powder, black pepper, minced garlic, minced ginger, and rice vinegar to form a rub.
Rub the spice mixture all over the duck, both inside and out. Place the duck on a roasting rack set in a roasting pan.
Roast the duck in the preheated oven for about 90 minutes, or until the skin is crispy and the internal temperature reaches 165°F (75°C). Baste the duck with honey during the last 15 minutes of roasting for a golden glaze.
While the duck is roasting, prepare the jasmine rice. In a medium saucepan, bring low-sodium chicken stock to a boil.
Add the uncooked jasmine rice to the boiling stock, reduce the heat to low, cover, and let it simmer for 15-18 minutes or until the rice is cooked and liquid is absorbed.
Once the duck is done roasting, remove it from the oven and let it rest for 15 minutes before carving.
In a separate small pan, heat the sesame oil over medium, then sauté the sliced green onions until fragrant, about 2 minutes.
Serve the rice by topping it with crispy duck pieces, garnished with sautéed green onions and sliced cucumber. Enjoy your low sodium crispy roast duck rice!
Nutrition Facts
Calories |
4817 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 286.6 g | 367% | |
| Saturated Fat | 89.0 g | 445% | |
| Polyunsaturated Fat | 5.8 g | ||
| Cholesterol | 907 mg | 302% | |
| Sodium | 2398 mg | 104% | |
| Total Carbohydrate | 366.3 g | 133% | |
| Dietary Fiber | 9.1 g | 32% | |
| Total Sugars | 57.3 g | ||
| Protein | 204.5 g | 409% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 309 mg | 24% | |
| Iron | 22.8 mg | 127% | |
| Potassium | 2368 mg | 50% | |
*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.
