Soy-Free Crispy Roast Duck Rice
Indulge in the irresistible charm of Soy-Free Crispy Roast Duck Rice, a succulent dish that combines perfectly golden, crackling-skinned duck with fragrant jasmine rice for a satisfying and wholesome meal. This soy-free twist on a classic roast duck recipe is seasoned with an aromatic blend of sea salt, black pepper, and five-spice powder, while the cavity is stuffed with fresh orange and ginger for a burst of citrusy, zesty flavor. A honey and apple cider vinegar glaze adds a subtle sweetness and tang, perfectly complementing the richness of the duck. Served over fluffy jasmine rice and garnished with crisp cucumber and fresh green onions, this dish offers a sophisticated yet allergy-friendly dinner option free from soy sauce. Whether you're hosting a dinner party or craving an elevated home-cooked meal, this Asian-inspired recipe is sure to impress. Perfect for those looking for a soy-free alternative without compromising on flavor!
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Recipe Information
Ingredients
- 1 whole (about 4-5 lbs) duck
- 2 tablespoons sea salt
- 1 teaspoon black pepper
- 1 teaspoon five spice powder
- 1 orange
- 1 inch piece fresh ginger
- 2 tablespoons honey
- 1 tablespoon apple cider vinegar
- 2 cups jasmine rice
- 4 cups water
- 2 stalks green onions
- 1 cucumber
Instructions
Preheat your oven to 375°F (190°C).
Wash the duck inside and out, and pat dry with paper towels.
In a small bowl, combine sea salt, black pepper, and five spice powder.
Rub the duck inside and out with the spice mixture.
Pierce the skin of the orange with a fork several times and place it inside the cavity of the duck.
Peel the fresh ginger, slice it, and place it inside the duck cavity along with the orange.
Truss the duck by tying the legs together with kitchen twine.
Place the duck on a rack in a roasting pan, breast side up.
Roast for about 90 minutes, or until the skin is crispy and the internal temperature reaches 165°F (74°C).
While the duck is roasting, prepare the glaze. In a saucepan, combine honey and apple cider vinegar over low heat. Stir until combined and set aside.
Brush the duck with the honey-vinegar glaze every 20 minutes after the first 30 minutes of roasting.
Once done, let the duck rest for 15 minutes before carving.
Rinse jasmine rice under cold water until the water runs clear.
In a medium saucepan, combine rice and water. Bring to a boil over high heat.
Once boiling, reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and let it sit, covered, for an additional 10 minutes.
Fluff the rice with a fork and transfer to serving plates.
Carve the crispy roast duck and place it over the bed of jasmine rice.
Garnish with chopped green onions and sliced cucumber.
Serve immediately and enjoy your soy-free crispy roast duck rice!
Nutrition Facts
Calories |
6942 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 513.4 g | 658% | |
| Saturated Fat | 175.1 g | 875% | |
| Polyunsaturated Fat | 66.1 g | ||
| Cholesterol | 1524 mg | 508% | |
| Sodium | 18011 mg | 783% | |
| Total Carbohydrate | 193.7 g | 70% | |
| Dietary Fiber | 8.0 g | 29% | |
| Total Sugars | 51.7 g | ||
| Protein | 358.9 g | 718% | |
| Vitamin D | 1.8 mcg | 9% | |
| Calcium | 448 mg | 34% | |
| Iron | 52.2 mg | 290% | |
| Potassium | 4530 mg | 96% | |
*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.
