Chinese · Dinner
Crispy Duck (Keto)
Duck leg quarter braised with ginger, scallion, star anise and soy, then chilled and shallow-fried skin-down until crisp. Served on shredded cabbage and cucumber with a ginger-scallion sauce, keeping the plate genuinely low-carb while fat renders crisp and meat stays juicy.
$7
15 minsPrep
75 minsCook
90 minsTotal
MediumLevel
Nutrition per serving
598Calories
36.2gProtein
45.3gFat
9.1gCarbs
3.4gSugar
3gFiber
1448mgSodium
193mgChol
15.1gSat Fat
489mgPotassium
78mgCalcium
3.2mgIron
2.8mcgVitamin B12
13mgVitamin C
low-carb
gluten-free
protein-rich
keto
Instructions
1
Prep
Pat the duck leg dry with paper towel and season all over with salt, setting it skin-side up on a plate.
2
Braise
Place duck leg, ginger slices, scallions, star anise, soy sauce, shaoxing wine and chicken stock in a pot; simmer covered on low for 55 minutes until meat is fork-tender.
3
Chill
Lift the duck leg onto a rack and let it cool uncovered for 30 minutes so skin firms and excess moisture evaporates.
4
Crisp
Heat a dry skillet over medium heat and lay the duck leg skin-side down; fry for 8 to 10 minutes without moving until the skin is deep golden and shatters when tapped.
5
Whisk
Mix grated ginger, sesame oil, rice vinegar, erythritol and sliced scallion in a small bowl until the erythritol dissolves.
6
Build
Pile the shredded napa cabbage and cucumber ribbons onto a plate as a bed.
7
Plate
Set the crisped duck leg on top of the vegetables and spoon the scallion-ginger sauce over the skin just before serving.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 15 oz218g, 1 bone-in duck leg quarter duck leg quarter (skin-on, bone-in)
- 6 slices6 slices ginger-fresh
- 66 scallion, whole
- 22 star-anise
- 2 tbsp2 tbsp soy-sauce
- 2 tbsp2 tbsp shaoxing-wine
- 1 tsp1 tsp salt
- 2 cup480ml chicken-stock
- 3.6 oz100g napa-cabbage
- 3.6 oz100g cucumber
- 2 tsp2 tsp sesame-oil
- 1 tsp1 tsp rice-vinegar
- 1/2 tsp1/2 tsp erythritol
