Low Sodium Crispy Roast Duck
Experience the rich, indulgent flavor of *Low Sodium Crispy Roast Duck*, a healthier twist on a classic favorite that's perfect for dinner parties or special occasions. This recipe highlights a juicy whole duck seasoned with aromatic garlic, fresh ginger, orange zest, and a touch of Chinese five-spice for an irresistible depth of flavor. The secret to that signature golden, crispy skin lies in carefully pricking the duck’s skin and roasting it on a rack to allow the fat to render away. A luscious honey and rice vinegar glaze adds a hint of sweetness and shine during the final moments of cooking, making each bite a perfectly balanced combination of crisp texture and succulent meat. With minimal sodium and maximum flavor, this showstopping dish pairs beautifully with roasted vegetables or steamed rice, elevating your meal to restaurant-quality at home.
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Ingredients
- 1 3-4 pounds Whole duck
- 4 Garlic cloves, minced
- 2 tablespoons Fresh ginger, peeled and grated
- 2 tablespoons Orange zest
- 1 teaspoon Ground black pepper
- 1 teaspoon Chinese five-spice powder
- 2 tablespoons Honey
- 2 tablespoons Rice vinegar
Directions
Step 1
Preheat your oven to 350°F (175°C).
Step 2
Rinse the duck under cold water and pat it dry with paper towels. Remove any excess fat from the cavity and prick the skin all over with a fork or skewer, being careful not to pierce the meat.
Step 3
In a small bowl, combine minced garlic, grated ginger, orange zest, ground black pepper, and Chinese five-spice powder. Mix well to form a spice mixture.
Step 4
Rub the spice mixture all over the duck, including inside the cavity.
Step 5
Place the duck on a rack in a roasting pan. Roasting the duck on a rack allows fat to drain away as it cooks, keeping the skin crispy.
Step 6
Roast in the preheated oven for 1.5 to 2 hours, or until the skin is crispy and the meat is tender. To ensure even cooking, tilt the duck at a 45-degree angle every 30 minutes and drain any collected fat from the cavity into the pan.
Step 7
In the meantime, prepare the glaze by combining honey and rice vinegar in a small saucepan over low heat. Stir until the honey dissolves and the mixture is well combined. This will take about 3-5 minutes.
Step 8
During the last 15 minutes of roasting, brush the duck with the honey-vinegar glaze. Continue roasting until the skin is deep golden brown and crispy.
Step 9
Once fully cooked, remove the duck from the oven and let it rest for 10 minutes before carving.
Step 10
Carve the duck and serve hot. Enjoy your low sodium crispy roast duck, alongside your favorite sides.
Nutrition Facts
| Serving size | (1494.2g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 4775.3 |
| Total Fat 402.2g | 0% |
| Saturated Fat 129.3g | 0% |
| Cholesterol 1360.8mg | 0% |
| Sodium 2730.7mg | 0% |
| Total Carbohydrate 48.6g | 0% |
| Dietary Fiber 5.2g | 0% |
| Total Sugars 35.7g | |
| Protein 260.8g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 202.6mg | 0% |
| Iron 22.6mg | 0% |
| Potassium 2240.6mg | 0% |
Source of Calories