Low-Carb Holiday Appetizer Recipe: Sassy Bourbon Duck Bites

Looking for a low-carb, super-special appetizer to serve your guests this holiday? Try this unique and delicious recipe featuring rich flavors and tasty spices, without all the carbs, and make it a memorable occasion for all.

Sassy Bourbon Duck Bites

Ingredients:

1 cup almond flour or meal
1/2 tsp salt
3/4 tsp onion powder
1/8 tsp cayenne powder
1/4 tsp garlic powder
1/2 tsp dill weed
1/4 tsp ground thyme
1/4 tsp white pepper
1/4 tsp ground black pepper
1/4 tsp dry mustard
1/4 tsp paprika
4 to 6 boneless duck breasts, cut into about 1 inch cubes
3 slices bacon, diced
1 medium onion, cut into thin wedges
salt and pepper
olive oil for frying
1 tsp cornstarch
1/4 cup bourbon

Directions:

• Put the first 11 ingredients (the dry ingredients for coating) in a large ziplock bag, seal and shake to blend.
• Add cubed duck meat to bag and shake, making sure all is coated well; set aside.
• Put bacon in large skillet over medium heat and cook until almost browned, then add onion, continue cooking, stirring occasionally, until onion is lightly browned and bacon is fully cooked.
• Using slotted spoon, remove onions and bacon from the skillet and set aside.
• In skillet, pour in enough olive oil to be about 1/4 inch, and heat over medium heat until oil starts to sizzle a little.
• Remove duck pieces from bag, shake off excess coating, and drop carefully into skillet (making sure the oil sizzles.)  Keep adding pieces, but don't overcrowd the skillet. Cook for about 10 minutes or until duck browns, turning to brown all sides.
• Remove duck cubes to paper towel covered rack and add more duck until all is cooked.
• After all the duck is cooked, return the onion-bacon mixture to the skillet, toss in the cooked duck, and mix gently.
• Prepare bourbon sauce by first dissolving the cornstarch in the bourbon, then pour it into skillet, stir, and set skillet over low heat; cooking for about 2 or 3 minutes until liquid thickens.
• Pour duck mixture into a serving bowl and have hors d'oeuvre toothpicks ready for buffet style service. 

Recipe - Roast Duck With Orange & Lemon Sauce

This low-carb recipe is fancy enough for a holiday feast - spice up your Thanksgiving meal this year with duck instead of turkey - or just a special dinner at home with your significant other! The richness of the duck is tempered with tangy citrus flavors, while the coriander and soy sauce add a touch of an Asian flair, without being overpowering.

This recipe is fairly advanced and requires a lot of steps, but will yield an absolutely perfect roasted duck.

Roasted Duck With Orange-Lemon Sauce
(Serves: 4-6)

Roasted Duck (Photo credit: Robert Banh)

Ingredients:

1 (5 to 6 lb) duck (reserve neck and any gizzards)
salt and black pepper
1 navel orange, one half cut into wedges, one half juiced
1 lemon, one half cut into wedges, one half juiced
2 cups water
2 Tbsp coriander seeds
1/2 tsp soy sauce
1/2 Tbsp butter, room temperature
1 Tbsp almond flour

Instructions:

1. Preheat the oven to 325 degrees.
2. Remove neck and gizzards from cavity of duck, set aside, and wash and pat duck totally dry.
3. With a sharp knife, prick the duck skin all over, but don't go into the meat.
4. Season the duck inside with salt and pepper, then put the orange wedges and lemon wedges inside.
5. In a sturdy roasting pan with a rack, pour in the water and coriander seeds, add the neck and gizzards, then put duck on the rack, sprinkle with salt and pepper, cover duck with foil, and set on stovetop burner on high until water in roasting pan comes to a boil.
6. Take roasting pan off burner and set it immediately into the preheated oven at 325 degrees and roast for 1 hour.
7. Remove from oven, uncover, and take duck out of roasting pan and set aside.
8. Turn oven up to 350 degrees.
9. Pour the juices from the roasting pan through a strainer and into a bowl; set aside.
10. Put the duck back on the rack in the roasting pan and again, prick it with a sharp knife through the skin all over. (Do Not cover with foil). Roast at 350 degrees for 1 hour. 
11. After the hour, remove the roasting pan with duck from the oven and turn the oven up to 400 degrees.
12. Transfer the duck to a large baking sheet with short sides to catch any cooking juices and put the duck in the 400 degree oven and continue roasting for 45 to 50 minutes or until the skin is crispy and the meat is tender.
13. While the duck is browning, put the roasting pan (without rack now) on stovetop with burner on medium-high heat. Add the orange juice and lemon juice and bring pan drippings to a boil, stirring, for 1 minute.
14. Take the bowl of strained juices, skim off the fat, and pour this liquid into the roasting pan, add soy sauce and continue boiling and stirring for 1 minute more.
15. Transfer this liquid into a saucepan and put over medium-low heat and bring to a simmer; this will form your sauce.
16. To thicken the sauce, mash together the butter and flour in a small heat-resistant bowl, then add about 1/4 cup of the sauce liquid from the pan to the butter-flour paste, and stir until dissolved. Add this mixture into the saucepan, whisking as you add, and continue simmering over low heat, whisking frequently until the sauce is thickened to your liking, about 2 to 3 minutes.  Let cool slightly, taste, and season with salt and pepper if desired.
17. Put duck on cutting board or platter and let rest for 10 minutes.
18. Slice and serve with the citrus sauce drizzled over the top of each slice.
19. This size duck will serve about 4 to 6 people.  Roast 2 separate ducks to serve more and double the sauce recipe.