Low Carb Turkey And Poultry Recipes

Ingredients:

1 duckling (4 to 5 lbs), cleaned, trimmed
1 === marinade ===
2 tbsp grated orange peel
2 tsp minced ginger
1 tsp minced garlic
4 whole star anise
1/4 cup soy sauce
4 tsp splenda
1 = (or 3 packets sacharin, cyclamate
1 stevia)
2 tsp salt
1 tsp chinese five-spice powder

Instructions:

Place a steaming rack in a wok. Pour in water to just below the level in
the rack and bring it to a boil. Place the duck breast-side up on a
heatproof dish and set the dish on the rack. Cover and steam for 30
minutes. Let cool slightly.

Preheat the oven to 375 degrees. Combine the marinade ingredients and rub
the marinade over the skin of the duck. Place the duck breast-side down on
a rack in a foil-lined roasting pan. Roast uncovered for 30 minutes.

Protecting your hands with several layers of paper towels, turn the duck
breast-side up. Reduce the heat to 325 degrees and roast until the skin is
brown and crisp and the meat near the thigh bone is no longer pink when
pierced, about 1 hour.

This recipe yields 6 servings; 3.5 carb grams per serving.

Tip: To prepare a whole duck for cooking Chinese style, cut off and
discard excess neck skin and the tail and remove all the loose fat from
around the cavity. With the tip of a small sharp knife, lightly prick the
skin around the legs and other fatty areas. Take care not to pierce the
meat under the fat layer.

Servings: 6