Crispy Duck and Tender Rice: A Mouthwatering Oven-Baked Dish

duck

🥗Healthier: chicken

💰Cheaper: pork

Chicken is lower in fat and more affordable than duck.

soy sauce

🥗Healthier: tamari

💰Cheaper: liquid aminos

Tamari is gluten-free, while liquid aminos are often cheaper.

sesame oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Olive oil is healthier, while canola oil is a more economical option.

star anise

🥗Healthier: fennel seeds

💰Cheaper: anise extract

Fennel seeds offer a similar flavor profile at a lower cost.

Boil the duck briefly to ensure it is tender and juicy after baking.

Prepare the marinade using freshly grated garlic, orange juice, orange zest, soy sauce, turmeric, black pepper, paprika, olive oil, and honey.

Wash the rice thoroughly to remove excess starch.

Add dill to the rice for flavor.

Peel the carrots and add them to the broth with the duck.

Boil the carrots until they are tender but still firm.

Add whole garlic cloves and fresh orange zest to the broth for flavor.

Remove the duck from boiling and check its tenderness and flavor absorption.

Lay the duck on a tray and brush it with the marinade, adding a bit of broth for moisture.

Add potatoes, carrots, and peeled shots to the tray for caramelization.

Check the rice; if it's not done, allow it more time to soak up the broth.

Roast the duck in the oven until it absorbs all the herbs, spices, and citrus flavors.

Remove the wrapping paper from the duck to allow the skin to crisp up.

Check the rice; it should be fluffy and aromatic when done.

Serve the duck with the rice and roasted vegetables.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens