Nanjing Duck Rice

Nanjing Duck Rice is a flavorful dish featuring tender duck infused with aromatic spices, served over a bed of fluffy cauliflower rice. This Paleo-friendly meal is both satisfying and nutritious, perfect for a hearty dinner.

Ingredients

• Duck breast - 300 grams
• Cauliflower - 400 grams
• Coconut aminos - 3 tablespoons
• Ginger - 1 tablespoon, grated
• Garlic - 2 cloves, minced
• Scallions - 2, chopped
• Five-spice powder - 1 teaspoon
• Salt - 1/2 teaspoon
• Black pepper - 1/4 teaspoon
• Sesame oil - 1 tablespoon
• Cilantro - for garnish

Steps

1. Preheat the oven to 200°C (392°F).
2. Score the skin of the duck breast in a crisscross pattern, being careful not to cut into the meat.
3. Rub the duck breast with five-spice powder, salt, and black pepper.
4. Heat a skillet over medium heat and place the duck breast skin-side down. Cook for about 6-8 minutes until the skin is crispy and golden.
5. Flip the duck breast and transfer the skillet to the preheated oven. Roast for 10-12 minutes for medium doneness.
6. While the duck is cooking, cut the cauliflower into florets and pulse in a food processor until it resembles rice.
7. In a separate large skillet, heat sesame oil over medium heat. Add garlic and ginger and sauté for 1-2 minutes until fragrant.
8. Add the cauliflower rice to the skillet and stir-fry for about 5-7 minutes until tender. Add coconut aminos and chopped scallions, cooking for an additional 2 minutes.
9. Remove the duck from the oven and let it rest for 5 minutes before slicing.
10. Serve the sliced duck over the cauliflower rice, garnished with fresh cilantro.

Nutrition

• Calories: 450
• Protein: 36 g
• Carbs: 14 g
• Fiber: 5 g
• Sugar: 3 g
• Sodium: 550 mg
• Cholesterol: 90 mg
• Total Fat: 30 g
• Saturated Fat: 8 g
• Unsaturated Fat: 20 g
• Water: 0.5 L

Health Benefits

• High in protein, supporting muscle growth and repair.
• Rich in antioxidants and vitamins from cauliflower and ginger.

Tags