Go Back Email Link
+ servings
Print

Roast Duck (Keto, Paleo, GFDF, AIP, Whole30)

Duck is a delicious way to change things up. This fatty bird is a fantastic change of pace from the normal chicken dish!
Course Mains
Cuisine French
Prep Time 15 minutes
Cook Time 2 hours
Total Time 2 hours 15 minutes
Servings 8 Servings
Calories 1158kcal

Ingredients

  • 1 5 - 6 Pound Duck
  • 3 Tbsp. Salt
  • 1 Tbsp. Chinese 5-Spice Powder
  • 1 Tbsp. Garlic Powder

Instructions

  • Rinse duck and pat dry. Remove neck and giblets and save. Remove excess fat from cavity and tail area and trim off a bit of flappy neck skin and save. Score duck skin with a sharp paring knife, making sure not to penetrate the meat.
  • Mix together salt, garlic powder, and 5-spice powder. Generously season the duck with the spice mixture. Place duck on a rack in roasting pan breast-side-up.
  • Heat oven to 350 degrees.
  • Roast duck for 2 hours, carefully pouring off fat and turning the duck over every 30 minutes. Duck is done when the internal temperature at the thickest part of the leg reads 165 degrees.

Notes

*For incredibly crispy skin refrigerate the seasoned duck overnight, uncovered and bring to room temperature prior to roasting.

Nutrition

Calories: 1158kcal | Carbohydrates: 2g | Protein: 33g | Fat: 112g | Fiber: 1g