Crispy duck is an all-time Chinese favourite. Unlike the original, this recipe is sugar-free and low in carbs!
This family favourite is a classic dish that provides a wonderfully layered eating experience. Combining the aromatic taste of crispy duck, with the refreshing crunch of fresh cucumbers and spring onions and a splash of tangy and sweet Peking duck sauce all wrapped in a steaming soft pancake wrapper. Delicious.
Quarter the duck if you are using whole. You can use duck breast or legs.
Place the duck in a saucepan and add star anise and mashed garlic.
Note: Add 1 clove of mashed garlic per serving. The remaining garlic will be used for making the "hoisin sauce".
Top with coconut aminos (or soy sauce or fish sauce) and fill with water until the duck is covered.
Note: Coconut aminos is a healthier alternative to soy sauce and is recommended as a soy sauce substitute on paleo diets.
Cover with a lid, bring to a boil, then turn the heat down to low and simmer for about 2 hours.
Meanwhile, prepare the hoisin sauce. Pour coconut aminos in a small bowl and mix with peanut butter.
Note: If you are allergic to peanuts or if you prefer to avoid them (they are not paleo-friendly), you can also try almond & cashew butter. The net carbs content per serving is almost the same.
(optional)
Add blackstrap molasses.
Add mashed garlic, rice vinegar (or coconut vinegar) and sesame oil.
Note: For more distinctive flavour, you can use sesame oil from roasted sesame seeds.
Preheat the oven to 200℃. When the duck is tender, remove from the saucepan, pat dry and place on a baking tray lined with parchment paper.
Cover with half of the hoisin sauce. Cook for about 30 minutes or until the skin gets crispy and golden.
Meanwhile, prepare the mini pancakes. Using a hand whisk, mix the egg whites, coconut flour, cream (or coconut milk) and season with salt.
Spoon a small amount (about 1⁄4 ladle) on a heated non-stick pan and spread the mixture to create very thin pancakes.
Cook for just a minute or two and flip on the other side and leave for another 30-60 seconds.
Wash and slice the spring onion lengthwise. Peel the cucumber and slice into thin stripes.
Take the meat from the oven and let it cool down. Then, shred it with a fork.
Place on a serving plate with pancakes, sliced vegetables and the remaining hoisin sauce. Top each pancake with the vegetables, meat and hoisin sauce.
Most oriental supermarkets now stock pre-cooked crispy aromatic duck and it can be found in the freezer. This is a great alternative for those not confident in cooking the duck from scratch and to save time in recreating this tasty dish!
Similarly, you can cheat and buy the pancakes ;o)
Ingredients
Directions
This family favourite is a classic dish that provides a wonderfully layered eating experience. Combining the aromatic taste of crispy duck, with the refreshing crunch of fresh cucumbers and spring onions and a splash of tangy and sweet Peking duck sauce all wrapped in a steaming soft pancake wrapper. Delicious.
Quarter the duck if you are using whole. You can use duck breast or legs.
Place the duck in a saucepan and add star anise and mashed garlic.
Note: Add 1 clove of mashed garlic per serving. The remaining garlic will be used for making the "hoisin sauce".
Top with coconut aminos (or soy sauce or fish sauce) and fill with water until the duck is covered.
Note: Coconut aminos is a healthier alternative to soy sauce and is recommended as a soy sauce substitute on paleo diets.
Cover with a lid, bring to a boil, then turn the heat down to low and simmer for about 2 hours.
Meanwhile, prepare the hoisin sauce. Pour coconut aminos in a small bowl and mix with peanut butter.
Note: If you are allergic to peanuts or if you prefer to avoid them (they are not paleo-friendly), you can also try almond & cashew butter. The net carbs content per serving is almost the same.
(optional)
Add blackstrap molasses.
Add mashed garlic, rice vinegar (or coconut vinegar) and sesame oil.
Note: For more distinctive flavour, you can use sesame oil from roasted sesame seeds.
Preheat the oven to 200℃. When the duck is tender, remove from the saucepan, pat dry and place on a baking tray lined with parchment paper.
Cover with half of the hoisin sauce. Cook for about 30 minutes or until the skin gets crispy and golden.
Meanwhile, prepare the mini pancakes. Using a hand whisk, mix the egg whites, coconut flour, cream (or coconut milk) and season with salt.
Spoon a small amount (about 1⁄4 ladle) on a heated non-stick pan and spread the mixture to create very thin pancakes.
Cook for just a minute or two and flip on the other side and leave for another 30-60 seconds.
Wash and slice the spring onion lengthwise. Peel the cucumber and slice into thin stripes.
Take the meat from the oven and let it cool down. Then, shred it with a fork.
Place on a serving plate with pancakes, sliced vegetables and the remaining hoisin sauce. Top each pancake with the vegetables, meat and hoisin sauce.
Most oriental supermarkets now stock pre-cooked crispy aromatic duck and it can be found in the freezer. This is a great alternative for those not confident in cooking the duck from scratch and to save time in recreating this tasty dish!
Similarly, you can cheat and buy the pancakes ;o)