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-   -   Oven-Roasted Garlic Duck (http://www.lowcarbfriends.com/bbs/low-carb-recipe-help-suggestions/800390-oven-roasted-garlic-duck.html)

buttoni 03-26-2013 06:43 PM

Oven-Roasted Garlic Duck
We just love duck and I tried a new marinade last night on the duck in the pic. I was originally planning to have it smoked, but I could tell my husband didn’t want to fool with lighting up the grill tonight (he did some yard work today), so I oven roasted it instead. It came out delicious! So I’ll share the marinate/sauce I made for this bird with my readers. This VERY nutritious recipe (check out the stats below!) is suitable for all phases of Atkins (using broth rather than wine for Induction) and is suitable for Paleo-Primal followers as well if broth is used rather than wine. Any fatty skin not eaten I cut up and render for the fat, which I store in the freezer. I tooke the carcass bones and neck, stewed for 1 hour with 1/2 ch. onion for the most delicious stock for a pit of black bean/duck soup I'm going to try and create tomorrow.


1 c. white wine (use chicken broth if on Induction or Paleo-Primal)
4 T. prepared lemon juice-parsley-garlic compound butter
2 cloves fresh garlic, minced (more would be even better!)
Dash each: salt, black pepper, garlic powder, onion powder
1 whole 5-lb duck, neck and giblets removed for other use

DIRECTIONS: Remove neck and giblets from duck and save for other uses. My dog usually gets the giblets and neck meat, but the neck will make great stock if you want to add it to the carcass bones after dinner in a pot of water with chopped onion and carrot. Makes great soups! Butterfly the duck by cutting up the backbone and spreading it out in a marinating dish. Add wine (or broth), minced garlic and other spices. Marinate covered in plastic on your refrigerator shelf for 2-4 hours, turning and basting again with a basting brush 1-2 times. You’ll need to allow about 2 hours to cook a 5# duck to internal temperature of 180º. When ready to cook, preheat oven to 375º. Remove duck from refrigerator and lift out of the marinating dish. Pour marinade off into a small saucepan. Add compound butter and simmer for 5 minutes or so to allow raw duck juices to fully cook. Place duck skin side up in a large baking pan, baste with marinade and pop in hot oven. Using a basting brush, baste duck with marinade and pan juices every half hour. At 1 hour cooking, remove duck and cover wing tips and leg tips with small pieces of foil so they will not over brown/burn. Pop pan back into oven, lower oven to 350º and bake for 45 minutes to 1 hour longer (ovens will vary), or until a meat thermometer reads 180º at center thigh and center breast. Serve at once with your favorite sides for fowl. I served mine with steamed broccoli and broiled tomatoes. If I had char-grilled the duck, as originally planned, I was going to grill some fresh pineapple slices to go with it. Mmmm. How I DOOOOOOOO love grilled pineapple!

NUTRITIONAL INFO: Makes 4 servings, each contains:

791 calories (the assumption is that one eats the fatty skin)
65.3 g fat
2.4 g carbs, .2 g fiber, 2.20 g NET CARBS
36.4 g protein
485 mg sodium
446 mg potassium
23% RDA Vitamin A, 45% B6, 44% B12, 48% copper, 66% iron, 11% magnesium, 66% niacin, 44% phosphorous, 47% riboflavin, 69% selenium, 30% thiamin and 45% zinc

rosethorns 03-26-2013 07:31 PM

I just saw this in my e-mail so I check to see if there was a pic. I knew there would be LOL.

Thats looks so good Peggy !!!!!!

buttoni 03-26-2013 08:58 PM

Thanks Esther. I do love me some duck. I never met a duck I didn't like. Wish my husband was a hunter, as I have always loved WILD duck best. I have to settle for fatty domestic duck from the grocery store.

greybb1 03-26-2013 08:58 PM

Peggy, where do you get your duck? All I can find are the frozen ones in the grocery store and Lord knows how long they've been in there.

I looked for a fresh one at the Asian market but no luck. :(

I love Duck Confit but it's hard to find here in the states.

buttoni 03-27-2013 10:21 AM

My local HEB grocery will order them for me. I guess they don't get enough buyers to keep them in stock all the time. Mgr. told me he just orders them at Easter and Christmas, as a rule. So mine are indeed frozen. I figure if he's ordering them for me, they're fresher than those that sit in some stores for a long long time. The ones I've eaten that were frozen have always been very good, over the years, I must say. Prolly not as good as if my hubby were a hunter bringing them home fresh. But all I can get really.

buttoni 03-27-2013 10:24 AM

Man, I just made the best soup from the duck stick I made from teh boiled carcass, 1 c. leftover duck meat, the 1 serving of leftover Cajun Crawfish dish leftover from the other night, some frozen okra, a can of mild Rotel tomatoes, some chopped shirataki penne noodles and some garlic. MmmMmmMmm. I'm going to go dig into that pot RIGHT NOW! The smell has been driving me wild for the last hour as it simmered.

greybb1 03-27-2013 10:52 AM

Adding to grocery list, 1 frozen duck. Check.

rosethorns 03-28-2013 09:43 AM

Peggy I love duck and duck sauce. Freash is the best but I've eaten many that were frozen. Yum!

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