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.
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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.
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