Teriyaki Duck with Broccoli Rice

Teriyaki Duck with Broccoli Rice: A Nutritious Low-Carb meal!

35 min. 2 serv.
16 ratings

We’ve created this low-carb meal using teriyaki sauce and duck legs, giving you a rich and more tender protein choice.

Use tonight’s dinner to expand your culinary repertoire with our delicious Teriyaki Duck with Broccoli Rice dish.

Let us know what you think about this duck recipe in the comments below, and enjoy a hearty home-cooked meal with friends or family!

Low Fat / Low Carb icon Low Carbs icon Paleos icon

Ingredients

If you are following a certain protocol that does not allow for an ingredient that is listed below, please feel free to remove it from the recipe. If you need suggestions for substitutions, email us at info@lowfatlowcarb.com.
2 Duck, legs, skin-off
0.5 Water
2 Tbsp Soy sauce
2 Tbsp Apple cider vinegar

To assemble

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)

Directions

Did you know?

Individuals worldwide 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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