Vietnamese Roasted Duck with Five Spices
Duck already brings strong flavor and satiety, while the five-spice blend makes the aroma warmer and more layered without a long ingredient list. Fish sauce, soy sauce, and allulose help create a deeper glazed crust. It is a festive keto version of roasted poultry with a Vietnamese accent.
Read
Video on the topic
Reviews
Notes
Kitchen: Vietnamese
5 kg
Servings: 8 (1 serving ≈ 184 gram)
Digestion time: 4 hour
Complete protein: ✔
Mix the five-spice blend (4 g), sugar-free soy sauce (30 g), fish sauce (15 g), allulose (18 g), and garlic (6 g). Rub the mixture over the duck (1400 g) and leave it for 30 minutes.
Roast the duck for about 70-80 minutes at 190°C, basting it from time to time with its own juices. The skin should brown well and the meat should become tender.
Let the duck rest for 10 minutes after the oven, then slice and serve hot. Fresh vegetables and herbs pair especially well with it.
(1)
- :
Any remaining questions? Ask chatGPT.:
If you have any questions about the recipe "Vietnamese Roasted Duck with Five Spices", you can ask them to AI. Please note, a low-cost OpenAI model is used. It may answer questions about disease treatment with errors!
Ask a question
Watch others from meat and chicken:
More marinades for meat:
We recommend reading
All articlesHow to Make Sugar-Free Caramel: Allulose, Temperature, Cream, Butter, and Common Mistakes
8min
How Allulose Affects Glucose and Insulin After Eating
7min
How to Make Sugar-Free Marmalade: Pectin NH, Agar, Allulose, Syrup, and Why a Sugar-Style Coating Fails
7min
How to Choose and Store Eggs: Freshness, Size and Safety
6min
Share: