Low Carb Crispy Roast Duck Rice

Elevate your low-carb dinner game with this delectable recipe for Low Carb Crispy Roast Duck Rice. Featuring succulent, golden-brown duck breast infused with aromatic five-spice powder and soy sauce, paired with tender, flavorsome cauliflower rice, this dish is the perfect balance of indulgence and health-consciousness. The recipe's clever use of cauliflower rice eliminates traditional carbs while delivering satisfying texture and flavor. Garnished with fresh cilantro, green onions, and crisp cucumber slices, this vibrant meal is not only keto-friendly but brimming with bold, restaurant-quality taste. Ideal for a special occasion or a weeknight treat, this dish is a must-try for food lovers seeking a guilt-free twist on a classic favorite.

Nutriscore Rating: 73/100

Prep Time:15 mins

Cook Time:45 mins

Total Time:60 mins

Servings: 2

Ingredients

• 2 pieces Duck breast with skin
• 2 tablespoons Soy sauce
• 1 teaspoon Garlic powder
• 0.5 teaspoon Five-spice powder
• 0.5 teaspoon Salt
• 0.25 teaspoon Black pepper
• 1 large head Cauliflower
• 1 tablespoon Olive oil
• 2 tablespoons Green onions, sliced
• 2 tablespoons Fresh cilantro, chopped
• 0.5 medium Cucumber, sliced

Directions

Step 1

Preheat your oven to 400°F (200°C).

Step 2

Pat the duck breasts dry with paper towels. Using a sharp knife, score the skin in a crisscross pattern, being careful not to cut into the meat.

Step 3

In a small bowl, mix the soy sauce, garlic powder, five-spice powder, salt, and black pepper.

Step 4

Rub the spice mixture over the duck breasts, ensuring to coat evenly.

Step 5

Place the duck breasts, skin-side down, in a cold oven-safe skillet. Turn the heat to medium-high and cook for about 6-8 minutes or until the skin is golden brown and crispy.

Step 6

Flip the duck breasts and transfer the skillet to the preheated oven. Roast for about 10-15 minutes, or until the duck is cooked to your desired doneness (internal temperature should reach 135°F for medium-rare).

Step 7

Remove the duck breasts from the oven and let them rest for 10 minutes before slicing.

Step 8

While the duck rests, prepare the cauliflower rice. Cut the cauliflower into florets and pulse in a food processor until the texture resembles rice.

Step 9

Heat olive oil in a large pan over medium heat. Add the cauliflower rice and stir frequently, cooking for about 5-7 minutes until tender.

Step 10

Season the cauliflower rice with salt and pepper to taste.

Step 11

To serve, distribute the cauliflower rice onto plates, top with slices of crispy duck, and garnish with green onions and cilantro.

Step 12

Include sliced cucumber on the side for a refreshing contrast.

Nutrition Facts

Serving size	(1418.3g)

Amount per serving	% Daily Value*
Calories	1746.2

Total Fat 130.2g	0%
Saturated Fat 42.1g	0%
Polyunsaturated Fat 1.6g
Cholesterol 320mg	0%
Sodium 3808.8mg	0%
Total Carbohydrate 53.3g	0%
Dietary Fiber 19.2g	0%
Total Sugars 18.4g
Protein 96.8g	0%

Vitamin D 0IU	0%
Calcium 290.8mg	0%
Iron 16.1mg	0%
Potassium 3717.9mg	0%

*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.

Source of Calories

Fat: 66.1%

Protein: 21.8%

Carbs: 12.0%