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 just duck breast or legs if you prefer.
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.