Your browser is not utilizing JavaScript, used to open some windows. The Low Carb Luxury site utilizes JavaScript for some functions, and you may miss some features by not enabling JavaScript.
Low Carb LuxuryLow Carb Luxury
Welcome to Low Carb Luxury Low Carb Luxury Magazine Shop in the Low Carb Luxury Online Store! Contact Us
The Low Carb Luxury Store


Read LCL Magazine
Product Spotlight
Beginner's Guide
Low Carb Recipes
Lora's Story
Shows and Events
LCL Panel of Experts
Tips, Hints, & Ideas
Site F.A.Q.
Feature Articles
Suggested Reading
Recommended Links

Sign up for the
Low Carb Luxury
Online Magazine

Browse the
LCL CafePress Shop

B2B Areas:

Press and Media
Design & Marketing
Photography Services
Product Submission
Link to Our Site
Advertise With Us
Online Media Kit




[CLICK HERE TO VIEW PRINTING INSTRUCTIONS]

Low Carb Luxury Recipe!
Five-Spice Crispy Duck

Ingredients:
  • 1 duckling (4 to 5 pounds), cleaned & trimmed
Marinade:
    Five-Spice Crispy Duck
  • 2 Tablespoons grated orange peel
  • 2 teaspoons minced ginger
  • 1 teaspoon minced garlic
  • 4 whole star anise
  • 1/4 cup soy sauce
  • 4 packets Splenda
  • 2 teaspoons salt
  • 1 teaspoon Chinese five-spice powder

Place a steaming rack in a wok. Pour in water to just below the level in the rack and bring it to a boil. Place the duck breast side up on a heatproof dish and set the dish on the rack. Cover and steam for 30 minutes. Let cool slightly.

Preheat the oven to 375°F. Combine the marinade ingredients and rub the marinade over the skin of the duck. Place the duck breast side down on a rack in a foil-lined roasting pan. Roast uncovered for 30 minutes.

Protecting your hands with several layers of paper towels, turn the duck breast side up. Reduce the heat to 325 degrees and roast until the skin is brown and crisp and the meat near the thigh bone is no longer pink when pierced, about 1 hour. !

TIP: To prepare a whole duck for cooking Chinese style, cut off and discard excess neck skin and the tail and remove all the loose fat from around the cavity. With the tip of a small sharp knife, lightly prick the skin around the legs and other fatty areas. Take care not to pierce the meat under the fat layer.

Makes 6 servings.   3.5 net grams of carbohydrate per serving.







Contents copyright © 1999 — 2008 Low Carb Luxury, Inc.   All rights reserved.  Photography by Neil Beaty.
Use of this site constitutes your acceptance of our Terms and Conditions.   See our Privacy Statement.
No reproduction without written consent.  Site Development by:  LNS Design & Marketing.   Site Map.