Soy-Free Crispy Fried Duck
Indulge in the rich flavors and satisfying crunch of Soy-Free Crispy Fried Duck, a delicious twist on a classic dish that skips the soy without sacrificing flavor. This recipe combines a perfectly seasoned spice rub of garlic, onion, paprika, and thyme with the aromatic infusion of fresh ginger and lemon, stuffed inside the duck for a burst of freshness. Coated in a light, crispy batter of all-purpose flour, cornstarch, and baking powder, the duck is deep-fried to golden perfection, delivering an irresistibly crunchy exterior while keeping the meat tender and juicy. Ideal for those seeking a soy-free alternative, this mouthwatering dish is perfect for special occasions or an indulgent family dinner. Serve with your favorite sides and prepare for compliments all around!
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Recipe Information
Ingredients
- 1.5 kg Duck
- 2 tbsp Salt
- 1 tbsp Black pepper
- 1 tbsp Garlic powder
- 1 tbsp Onion powder
- 1 tbsp Paprika
- 1 tsp Dry thyme
- 1 cup All-purpose flour
- 0.5 cup Cornstarch
- 1 tsp Baking powder
- 1 liter Vegetable oil
- 1 Lemon
- 5 cm piece Fresh ginger
Instructions
Start by cleaning the duck thoroughly. Remove any giblets and trim excess fat around the cavity.
Pat the duck dry with paper towels and then prick the skin all over with a fork to help render the fat during cooking.
Rub the duck all over with 1 tablespoon of salt, both inside and out. Let it sit at room temperature for 15 minutes.
Meanwhile, prepare a spice rub by mixing black pepper, garlic powder, onion powder, paprika, dry thyme, and the remaining tablespoon of salt.
Rub this spice mixture all over the duck, ensuring you reach every nook and cranny.
Peel and slice the ginger into thin pieces. Cut the lemon into quarters.
Place the ginger slices and lemon quarters inside the cavity of the duck for added flavor.
In a deep fryer or large, deep pot, heat the vegetable oil to 180°C (355°F). Use a kitchen thermometer for accuracy.
In another bowl, combine the flour, cornstarch, and baking powder. Dredge the duck lightly in this flour mixture, ensuring a thin even coating.
Carefully place the duck in the hot oil. For safety, gently lower it using kitchen tongs and ensure full submersion.
Fry the duck for around 60-75 minutes, turning occasionally, until the skin is golden brown and crispy.
Remove the duck from the oil and drain on a wire rack over a baking sheet to let excess oil drip off.
Let it rest for 10 minutes before carving and serving.
Nutrition Facts
Calories |
13332 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 1309.8 g | 1679% | |
| Saturated Fat | 271.3 g | 1357% | |
| Polyunsaturated Fat | 622.7 g | ||
| Cholesterol | 1260 mg | 420% | |
| Sodium | 17956 mg | 781% | |
| Total Carbohydrate | 159.0 g | 58% | |
| Dietary Fiber | 12.7 g | 45% | |
| Total Sugars | 3.6 g | ||
| Protein | 301.6 g | 603% | |
| Vitamin D | 1.5 mcg | 8% | |
| Calcium | 301 mg | 23% | |
| Iron | 51.0 mg | 283% | |
| Potassium | 3876 mg | 82% | |
*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.
