Sugar-Free Crispy Roast Duck Rice
Indulge in the rich, savory flavors of our *Sugar-Free Crispy Roast Duck Rice*, a healthier twist on the classic favorite. This recipe highlights perfectly roasted duck with irresistibly crispy skin, seasoned with aromatic five spice, garlic, ginger, and a touch of black pepper for a burst of traditional Asian flavors. The duck is basted with a sugar-free soy sauce and rice vinegar glaze, ensuring a guilt-free indulgence without compromising taste. Served over fragrant jasmine rice cooked in hearty chicken broth and topped with fresh spring onions and crisp cucumber slices, this dish is a stunning centerpiece meal. With a balance of textures and a superb depth of flavor, this low-sugar recipe is perfect for family dinners or special occasions. The best part? It’s easier to create this restaurant-quality delight at home than you might think!
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Recipe Information
Ingredients
- 1 2.5-3kg Whole duck
- 15 g Salt
- 5 g Five spice powder
- 5 g Black pepper
- 5 g Garlic powder
- 5 g Ginger powder
- 50 ml Soy sauce (sugar-free)
- 30 ml Rice vinegar
- 30 ml Coconut oil
- 250 g Jasmine rice
- 500 ml Chicken broth
- 2 stalks Spring onions, chopped
- 1 Cucumber, sliced
Instructions
Preheat the oven to 190°C (375°F).
Pat the duck dry with paper towels to ensure the skin becomes crispy.
In a small bowl, mix salt, five spice powder, black pepper, garlic powder, and ginger powder.
Rub the spice mixture all over the duck, ensuring even coverage on the skin and inside the cavity.
Place the duck on a roasting rack in a deep roasting pan, breast side up.
In another bowl, mix the soy sauce and rice vinegar, then lightly brush the mixture over the duck's skin.
Roast the duck in the preheated oven for about 90 minutes, or until the skin is golden and crispy, and the meat is tender. Baste occasionally with the pan juices.
While the duck is roasting, rinse the jasmine rice under cold water until the water runs clear.
In a medium saucepan, heat the coconut oil over medium heat. Add the rinsed rice and stir to coat the grains.
Add the chicken broth to the rice and bring it to a boil. Reduce the heat to low, cover, and simmer for 15 minutes, or until the liquid is absorbed and the rice is tender.
Once the duck is cooked, remove it from the oven and let it rest for 10 minutes before carving.
Fluff the cooked rice with a fork and transfer it to a serving platter.
Carve the duck into serving portions and arrange it over the rice.
Garnish with chopped spring onions and sliced cucumber.
Serve immediately and enjoy your sugar-free crispy roast duck rice.
Nutrition Facts
Calories |
10033 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 841.2 g | 1078% | |
| Saturated Fat | 285.0 g | 1425% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 2750 mg | 917% | |
| Sodium | 15923 mg | 692% | |
| Total Carbohydrate | 103.3 g | 38% | |
| Dietary Fiber | 6.1 g | 22% | |
| Total Sugars | 2.7 g | ||
| Protein | 547.0 g | 1094% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 460 mg | 35% | |
| Iron | 47.3 mg | 263% | |
| Potassium | 5315 mg | 113% | |
*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.
