Yields4 ServingsPrep Time25 minsCook Time3 hrsTotal Time3 hrs 25 mins
Ingredients
1whole duck
1cupcoconut aminosor soy sauce - for braising
6cloves garlic
10whole star anise
14cupswater
4tbspcoconut aminos or soy sauce - for hoisin sauce
4tsprice vinegaror white wine vinegar, coconut vinegar
4tbspsesame oilcold pressed or roasted
2tbsppeanut butter
freshly ground black pepper
2egg whites
4tbspheavy whipping cream or coconut milk
4tbspfine coconut flouror almond flour
1tsppink Himalayan saltor sea salt
4medium spring onions
2small cucumbers
4tspblackstrap molassesoptional
Directions
What are we cooking today?
1
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.
Getting started
2
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".
3
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.
4
Cover with a lid, bring to a boil, then turn the heat down to low and simmer for about 2 hours.
5
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.
Note: For more distinctive flavour, you can use sesame oil from roasted sesame seeds.
8
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.
9
Cover with half of the hoisin sauce. Cook for about 30 minutes or until the skin gets crispy and golden.
10
Meanwhile, prepare the mini pancakes. Using a hand whisk, mix the egg whites, coconut flour, cream (or coconut milk) and season with salt.
11
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.
12
Wash and slice the spring onion lengthwise. Peel the cucumber and slice into thin stripes.
13
Take the meat from the oven and let it cool down. Then, shred it with a fork.
14
Place on a serving plate with pancakes, sliced vegetables and the remaining hoisin sauce. Top each pancake with the vegetables, meat and hoisin sauce.
Annabelle's tip
15
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)
Nutrition Facts
4 servings
Serving size
Amount per serving
Calories708
% Daily Value *
Total Fat52.5g68%
Saturated Fat 16.3g82%
Cholesterol75mg25%
Sodium4332mg189%
Total Carbohydrate35.5g13%
Dietary Fiber 7.7g28%
Total Sugars 8.6g
Protein21.4g
Calcium 16mg2%
Iron 59mg328%
Potassium 765mg17%
Vitamin D 39mcg195%
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
ShareSave
Ingredients
1whole duck
1cupcoconut aminosor soy sauce - for braising
6cloves garlic
10whole star anise
14cupswater
4tbspcoconut aminos or soy sauce - for hoisin sauce
4tsprice vinegaror white wine vinegar, coconut vinegar
4tbspsesame oilcold pressed or roasted
2tbsppeanut butter
freshly ground black pepper
2egg whites
4tbspheavy whipping cream or coconut milk
4tbspfine coconut flouror almond flour
1tsppink Himalayan saltor sea salt
4medium spring onions
2small cucumbers
4tspblackstrap molassesoptional
Directions
What are we cooking today?
1
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.
Getting started
2
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".
3
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.
4
Cover with a lid, bring to a boil, then turn the heat down to low and simmer for about 2 hours.
5
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.
Note: For more distinctive flavour, you can use sesame oil from roasted sesame seeds.
8
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.
9
Cover with half of the hoisin sauce. Cook for about 30 minutes or until the skin gets crispy and golden.
10
Meanwhile, prepare the mini pancakes. Using a hand whisk, mix the egg whites, coconut flour, cream (or coconut milk) and season with salt.
11
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.
12
Wash and slice the spring onion lengthwise. Peel the cucumber and slice into thin stripes.
13
Take the meat from the oven and let it cool down. Then, shred it with a fork.
14
Place on a serving plate with pancakes, sliced vegetables and the remaining hoisin sauce. Top each pancake with the vegetables, meat and hoisin sauce.
Annabelle's tip
15
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!
This app uses cookies to improve your experience. We'll assume you're ok with this, but you can opt-out if you wish. Cookie settingsACCEPT
Cookies Policy
Privacy Overview
This website uses cookies to improve your experience while you navigate through the website. Out of these cookies, the cookies that are categorized as necessary are stored on your browser as they are essential for the working of basic functionalities of the website. We also use third-party cookies that help us analyze and understand how you use this website. These cookies will be stored in your browser only with your consent. You also have the option to opt-out of these cookies. But opting out of some of these cookies may have an effect on your browsing experience.
Necessary cookies are absolutely essential for the website to function properly. This category only includes cookies that ensures basic functionalities and security features of the website. These cookies do not store any personal information.
Any cookies that may not be particularly necessary for the website to function and is used specifically to collect user personal data via analytics, ads, other embedded contents are termed as non-necessary cookies. It is mandatory to procure user consent prior to running these cookies on your website.
done