Our Teriyaki Duck with Broccoli Rice dish is high in nutrients and makes a delicious low-carb meal!
We’ve created a low-carb recipe using Teriyaki Sauce and duck legs, giving you rich, tender meat with crisp skin. So, use tonight’s dinner to expand your culinary repertoire with our delicious Teriyaki Duck with Broccoli Rice dish.
Let us know what you think in the comments below and enjoy a hearty home-cooked meal with friends or family!
2 Duck, legs, skin-off
2 Tbsp Soy sauce
2 Tbsp Apple cider vinegar
2 Cup Broccoli, rice
1/3 Large Cucumber, julienned
4 Stalk Green onions, finely sliced
2 Medium orange bell pepper, julienned
2 Large Eggs, (plus vegetable oil to fry in)
Preheat the oven to 350 F and find an ovenproof dish just big enough to accommodate the duck and it's sauce.
Score the duck legs right through the skin but not into the meat, several times and place in an ovenproof dish just big enough to accommodate them. Pour in the water around the duck legs. Mix the soy, water and vinegar together and pour over the duck legs. Cook for 90 minutes until crisp skinned but tender within. Baste once halfway through if liked. Take the duck legs out of their cooking juices but reserve them for now.
Fry the eggs in a medium hot frying pan with just enough oil to cover the base in a thin layer - you want a slightly frilly bottom but a runny yolk. If using crumpet rings, grease them well too and place in the oil. Runny fried eggs should take about 3-4 minutes.
Cook the broccoli rice for 8 minutes in a medium-heat skillet.
Before serving, shred the duck with two forks and add a couple of tsp. of the cooking juices. You only need half the duck so freeze the rest if not using in the next two days.
To assemble, divide the rice between two large serving bowls. Top with the prepared veg keeping each separate and of course, half the duck per bowl. Place the cooked egg on top and dribble over a little splash of the remaining cooking juices and eat!
Did you know?
Individuals worlwide enjoy duck meat as a delicacy. The most widely available duck is the White Perkin. In the 19th century they were brought over to the United States from China. Also, duck meat is known to have amazing health benefits during pregnancy. Not only does is provide expecting mothers with essential amounts of protein, it promotes cellular metabolism, enhances the nervous system and improves your hemoglobin count! Make sure to cook your duck at least 165°F before consuming it.
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