Top 10 Wild Duck Recipes

Low Carb Peking Duck Step Away From The Carbs

WebJan 26, 2020 · Instructions. Prepare the duck and the sauce according to the separate recipes. Prepare the cucumber, green onions and lettuce …

Rating: 4.5/5(4)
1. Prepare the duck and the sauce according to the separate recipes.
2. Prepare the cucumber, green onions and lettuce leaves, and set them out on serving plates.
3. Warm the tortillas (if using) in a microwave for 10-15 seconds.
4. Invite your guests to create their own wraps, using either the lettuce leaves or tortillas.

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Low Carb Sticky Sweet Duck Breast And Green Beans

WebReduce the heat to low. Preheat an oven to 350 degrees. In a bowl, whisk together the vinegar, stevia, lemon juice, and minced garlic clove. Pour …

Rating: 4/5(3)
1. Start by laying down 2, 6-oz duck breasts, fat side up. Use a paring knife to score a crosshatch pattern or small X’s over the fat. Sprinkle the salt over the duck fat.
2. In a cast iron skillet, heat the olive oil over medium-high heat. Once the oil is evenly hot, place the duck breasts in the skillet with the fat side down. Sprinkle the black pepper over the newly exposed duck breast meat.
3. After the duck breast cooks for about 60 seconds, gently press down the duck breasts into their layers of fat with the back end of a spatula for just a moment each. This helps the fat adhere to the skin as it releases liquid. Cook the duck on this side for about 5 minutes, adjusting the heat as necessary to avoid burning (you may want to use a splatter screen to avoid splattering hot oil). Flip the duck breast over to expose the golden browned fat.
4. Reduce the heat to low. Preheat an oven to 350 degrees. In a bowl, whisk together the vinegar, stevia, lemon juice, and minced garlic clove. Pour this liquid over the duck breasts into the skillet. Let the ducks breasts cook for a total of 4-5 minutes on this low heat, but no more.

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Low Carb Crispy Skin Peking Duck

WebFeb 24, 2018 · In the bowl with the orange juice add vinegar, remaining 1 tsp Sukrin Gold and the stevia glycerite. Mix well. Brush the skin of the …

1. Wash the duck thoroughly inside and out. Cut off the wings leaving just the drumettes. Cut out the backbone with scissors and remove the neck. Open and lay flat butterflied. Pat the inside with paper towels to get rid of excess moisture.
2. Sprinkle 1 tbsp Sukrin Gold, garlic powder, five spice, ginger, white pepper, salt and orange zest over the inside of the duck. Break up and spread over cinnamon quills. Cut orange in half and squeeze over juice from one half. Squeeze juice from the ther half into a small bowl and set aside.
3. Rub spices, zest and juice into the inside of the duck. Place star anise onto the inside of the duck in different spots and the two orange halves down the centre, skin side down.
4. Using foil, cover up the inside meat of the duck, making sure to leave the skin exposed. Place a plate or tray over the duck and flip so it is now skin side up. Pat the skin dry with paper towels and wipe off any spices that may have gotten onto the skin.

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