Low Sodium Crispy Roast Duck Rice
Savor the rich flavors of Low Sodium Crispy Roast Duck Rice, a healthier twist on a classic indulgence. This recipe features succulent roasted duck with irresistibly crispy skin, seasoned with a fragrant blend of Chinese five-spice, garlic, and ginger for bold, aromatic undertones. A touch of honey adds a golden glaze while keeping the dish refined and satisfying. Served over fluffy jasmine rice cooked in low-sodium chicken stock, this dish perfectly balances flavor and nutrition. Fresh cucumber slices and sautéed green onions provide a vibrant, refreshing finish. Perfect for dinner parties or a special family meal, this stunning recipe is low in sodium but full of gourmet appeal.
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Ingredients
- 1 2-3 lbs Whole duck
- 2 tablespoons Brown sugar
- 2 teaspoons Chinese five-spice powder
- 1 teaspoon Black pepper
- 4 cloves Garlic, minced
- 1 tablespoon Ginger, minced
- 2 tablespoons Rice vinegar
- 2 tablespoons Honey
- 2 cups Uncooked jasmine rice
- 4 cups Low-sodium chicken stock
- 2 stalks Green onions, sliced
- 1 medium Cucumber, sliced
- 1 tablespoon Sesame oil
Directions
Step 1
Preheat the oven to 375°F (190°C). Prepare the duck by rinsing it under cold water and patting it dry with paper towels.
Step 2
In a small bowl, combine brown sugar, Chinese five-spice powder, black pepper, minced garlic, minced ginger, and rice vinegar to form a rub.
Step 3
Rub the spice mixture all over the duck, both inside and out. Place the duck on a roasting rack set in a roasting pan.
Step 4
Roast the duck in the preheated oven for about 90 minutes, or until the skin is crispy and the internal temperature reaches 165°F (75°C). Baste the duck with honey during the last 15 minutes of roasting for a golden glaze.
Step 5
While the duck is roasting, prepare the jasmine rice. In a medium saucepan, bring low-sodium chicken stock to a boil.
Step 6
Add the uncooked jasmine rice to the boiling stock, reduce the heat to low, cover, and let it simmer for 15-18 minutes or until the rice is cooked and liquid is absorbed.
Step 7
Once the duck is done roasting, remove it from the oven and let it rest for 15 minutes before carving.
Step 8
In a separate small pan, heat the sesame oil over medium, then sauté the sliced green onions until fragrant, about 2 minutes.
Step 9
Serve the rice by topping it with crispy duck pieces, garnished with sautéed green onions and sliced cucumber. Enjoy your low sodium crispy roast duck rice!
Nutrition Facts
| Serving size | (2687.4g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 4817.2 |
| Total Fat 286.6g | 0% |
| Saturated Fat 89.0g | 0% |
| Polyunsaturated Fat 5.8g | |
| Cholesterol 907.2mg | 0% |
| Sodium 2398.4mg | 0% |
| Total Carbohydrate 366.3g | 0% |
| Dietary Fiber 9.1g | 0% |
| Total Sugars 57.3g | |
| Protein 204.5g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 309.1mg | 0% |
| Iron 22.8mg | 0% |
| Potassium 2368.5mg | 0% |
Source of Calories