I have never eaten duck and I wanted to try Peking duck and found this recipe.
The original recipe used a whole duck and being unsure about whether I liked duck or not, I decided to try it with two duck leg/ thigh pieces. I found the duck pieces easy to pan fry and popped the pan in the oven for 5 minutes. The Hoisin sauce is easy as it’s blended together. I enjoyed the duck and served it with cauliflower rice, spinach, spring onions and cucumber sticks. The Hoisin sauce was delicious and I’ve used it in stir fries. I would definitely make it all again but would search out low-carb tortillas. I think the sauce was a little too thick so would thin it down in the future. Try it – I really enjoyed it!
Prep time: 10 mins | Cook time: 50 mins | Servings: 4
Peking duck nutrition per serving: Calories 538 | Saturated Fat 14g | Carbs 6g | Net Carbs 3g | Fibre 3g | Protein 16g
Prep time: 5 mins | Servings: 8
Hoisin sauce nutrition serving size 15g: Calories 71 | Carbs 2g | Net Carbs: 1g | Protein 3g | Saturated Fat 1g | Fibre: 1g | Sugar: 1g
Ingredients for the Peking Duck:
- 1 small whole duck, roasted (I used two duck leg/thigh pieces see guidance link below)
- ¼ English cucumber, cut into batons
- 2-4 spring onions
- 1 batch low carb Hoisin sauce, see below
- large lettuce leaves
- small low carb tortillas (I didn’t have any of these)
Ingredients for the Hoisin sauce:
- 4 tbsp tamari
- 2 tbsp natural peanut butter, smooth
- 2 tsp rice wine vinegar
- 1 clove garlic
- 3 tsp sesame oil
- 1 tsp Frank’s hot sauce
- pinch pepper
- 1/4 tsp Chinese five spice
- 2 tsp sugar-free maple syrup
- 1/8 tsp xanthum gum
- Preheat the oven to 200 degrees C. Prepare a large roasting tin, by placing a wire rack inside.
- Prepare the duck, ensure the skin is dry, then score the skin with a sharp knife (be careful not to pierce the meat).
- Place the duck onto the wire rack, season with salt and pepper, and any other seasonings you desire.
- Roast for around 30 minutes, breast side up.
- Then, turn the duck over and roast for another 20 minutes.
- Once the duck is cooked, remove from the oven and allow to rest. Please note I started my duck pieces off in a frying pan, duck breast down then completed it in the oven.
- Whilst the duck is cooking, prepare the hoisin sauce.
- Place all the ingredients into a blender.
- Blend for around 3 minutes, until the ingredients are well combined and the sauce has thickened.
- Set aside in a bowl.
- Note: can be stored in an airtight container for up to 3 weeks in the fridge.
- Prepare the cucumber, spring onions, and lettuce leaves. Set aside into bowls, and warm the tortillas.
- Once the duck has cooled, carve/shred into pieces.
- I served it with cauliflower rice, spring onions, cucumber sticks and spinach. Serve & enjoy!!