Gluten-Free Peking Duck
Indulge in the rich, crispy flavors of this *Gluten-Free Peking Duck*, a mouthwatering rendition of the classic Chinese dish tailored for gluten-free diets. This recipe features perfectly roasted duck with shatteringly crisp skin, achieved through an overnight drying process and a delectable lacquer of honey, rice vinegar, and gluten-free soy sauce. Paired with handmade gluten-free pancakes, vibrant spring onions, and crunchy cucumber, this dish is completed with a savory gluten-free hoisin sauce for an authentic and satisfying experience. Perfect for special occasions or an elevated dinner, this recipe brings restaurant-quality flavor to your table while prioritizing dietary needs. Whether you're a seasoned chef or trying your hand at a show-stopping entrée, this step-by-step guide ensures your *gluten-free Peking duck* is as delicious as it is inclusive.
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Recipe Information
Ingredients
- 1 whole (4 to 5 lbs) Duck
- 1 tablespoon Salt
- 1 teaspoon Chinese Five-Spice Powder
- 3 tablespoons Honey
- 3 tablespoons Rice Vinegar
- 2 tablespoons Gluten-Free Soy Sauce
- 1 cup Gluten-Free Hoisin Sauce
- 6 Spring Onions
- 1 Cucumber
- 1 cup Gluten-Free Flour
- 0.75 cup Water
- 1 tablespoon Sesame Oil
- 0.5 teaspoon Baking Powder
Instructions
Pat the duck dry with paper towels and remove any excess fat from the cavity's opening.
Mix the salt and Chinese five-spice powder and rub the mixture all over the duck, including inside the cavity.
Refrigerate the duck uncovered on a wire rack over a baking sheet for at least 24 hours to allow the skin to dry.
Preheat the oven to 375°F (190°C).
Mix honey, rice vinegar, and gluten-free soy sauce in a small saucepan over low heat until combined. Brush this mixture generously over the duck.
Place the duck on a roasting rack in a deep roasting pan. Roast the duck for about 2.5 to 3 hours, basting every 30 minutes with the honey mixture for golden and crisp skin.
While the duck is cooking, prepare the gluten-free pancakes. In a bowl, mix gluten-free flour, water, sesame oil, and baking powder until smooth. Rest the batter for 30 minutes.
Slice the spring onions into thin matchsticks and set them aside. Similarly, julienne the cucumber.
Heat a non-stick skillet over medium heat. Pour a small amount of batter into the pan and swirl to form a thin pancake. Cook for about 2 minutes on one side, then flip and cook for another minute. Repeat for all the batter.
Once the duck is cooked, let it rest for 15 minutes before carving.
Serve the sliced duck with gluten-free pancakes, hoisin sauce, spring onions, and cucumber.
Nutrition Facts
Calories |
7688 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 534.7 g | 686% | |
| Saturated Fat | 177.2 g | 886% | |
| Polyunsaturated Fat | 71.9 g | ||
| Cholesterol | 1524 mg | 508% | |
| Sodium | 18030 mg | 784% | |
| Total Carbohydrate | 332.5 g | 121% | |
| Dietary Fiber | 22.9 g | 82% | |
| Total Sugars | 163.9 g | ||
| Protein | 376.4 g | 753% | |
| Vitamin D | 1.8 mcg | 9% | |
| Calcium | 824 mg | 63% | |
| Iron | 63.1 mg | 351% | |
| Potassium | 6280 mg | 134% | |
*The % Daily Value 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.
