cambodian

Roasted Duck With Lime And Kampot Pepper Sauce

This roasted dish pairs duck legs with lime juice, fish sauce and Kampot black peppercorns, crushed. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Dinner

Medium

Balanced High satiety Low carb Keto Gluten free

Set your calorie target 650 kcal

300 kcal 2000 kcal

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Estimated macros per portion

20 g Protein

11 g Carbohydrates

59 g Fat

1 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

150g duck legs 606 kcal
16g lime juice 5 kcal
10g fish sauce 4 kcal
4g palm sugar 15 kcal
1g Kampot black peppercorns, crushed 0 kcal
104g cucumber, sliced 16 kcal
4g garlic, grated 6 kcal

Cooking instructions

duck legsKampot black peppercorns
Season duck legs with salt and black pepper. Place skin-side down in a cold skillet.
Turn heat to medium and render fat until the skin is deep golden, 10-12 minutes; spoon off excess fat (save for another use).
duck legs
Flip duck and cook 6-8 minutes more, then transfer to a 400 F / 205 C oven to finish until cooked through, 10-12 minutes.
lime juicefish saucepalm sugarKampot black peppercorns
In a small bowl, mix lime juice, fish sauce, and palm sugar. Stir in crushed peppercorns.
duck legslime juicefish saucecucumber
Rest duck 5 minutes. Slice and drizzle with the lime-pepper sauce. Serve with sliced cucumber on the side to cut richness.