Keto Crispy Roast Duck Rice
Elevate your keto dining experience with this indulgent Keto Crispy Roast Duck Rice, a low-carb twist on a classic comfort dish. Featuring tender, juicy duck with perfectly crisped skin seasoned with aromatic five-spice powder and garlic, this show-stopping recipe pairs beautifully with a fragrant cauliflower rice infused with soy sauce (or coconut aminos for a keto-friendly touch), sesame oil, and fresh green onions. This dish is not only packed with bold flavors but also designed to keep you on track with your keto goals. With just 30 minutes of prep time and easy-to-follow steps, it's an impressive yet accessible meal perfect for any occasion. Serve it up for a special dinner and watch your guests savor every bite!
Try SnapCalorie's FREE AI assisted nutrition tracking free in the App store or on Android.
Scan with your phone to download!
Ingredients
- 1 whole (approximately 4-5 pounds) Duck
- 2 tablespoons Salt
- 1 teaspoon Black pepper
- 1 teaspoon Garlic powder
- 1 teaspoon Five-spice powder
- 2 tablespoons Olive oil
- 1 large head Cauliflower
- 3 stalks Green onions
- 2 tablespoons Soy sauce (or coconut aminos for a lower carb option)
- 1 teaspoon Sesame oil
Directions
Step 1
Preheat the oven to 375°F (190°C).
Step 2
Pat the duck dry with paper towels. Prick the skin all over with a sharp knife or skewer, being careful not to pierce the meat.
Step 3
Rub the duck inside and out with salt, black pepper, garlic powder, and five-spice powder.
Step 4
Place the duck on a rack in a roasting pan, breast side up. Brush with 1 tablespoon of olive oil.
Step 5
Roast the duck for 1.5 to 2 hours, or until the skin is crispy and the internal temperature reaches 165°F (74°C). Turn the duck over halfway through cooking to ensure even crisping.
Step 6
While the duck is roasting, prepare the cauliflower rice. Cut the cauliflower into florets and pulse in a food processor until it resembles rice grains.
Step 7
Heat the remaining olive oil in a large skillet over medium heat. Add the cauliflower rice and cook for 5-7 minutes, or until tender.
Step 8
Add the soy sauce (or coconut aminos) and sesame oil to the cauliflower rice and stir well. Remove from heat and stir in sliced green onions.
Step 9
Once the duck is done, let it rest for 10 minutes before carving.
Step 10
Serve the crispy roast duck over the cauliflower rice and enjoy!
Nutrition Facts
| Serving size | (2777.3g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 6738.2 |
| Total Fat 556.3g | 0% |
| Saturated Fat 182.1g | 0% |
| Polyunsaturated Fat 74.8g | |
| Cholesterol 1523.8mg | 0% |
| Sodium 20931.4mg | 0% |
| Total Carbohydrate 52.5g | 0% |
| Dietary Fiber 20.1g | 0% |
| Total Sugars 17.0g | |
| Protein 364.1g | 0% |
| Vitamin D 72.6IU | 0% |
| Calcium 456.0mg | 0% |
| Iron 55.5mg | 0% |
| Potassium 6540.7mg | 0% |
Source of Calories