Low carb Peking Duck & hoisin sauce

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

Hoisin sauce recipe

Prep time: 5 mins | Servings: 8

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

Method

Peking Duck:

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.

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!!