Keto Crispy Duck Wraps with Hoisin Sauce
Indulge in a restaurant-quality dish at home with these Keto Crispy Duck Wraps with Hoisin Sauce—an elegant fusion of bold flavors and wholesome ingredients. Perfect for low-carb enthusiasts, this recipe features golden, crispy duck breast seasoned to perfection and wrapped in romaine lettuce for a fresh, guilt-free alternative to traditional wraps. The homemade keto-friendly hoisin sauce, crafted from coconut aminos, almond butter, and sesame oil, offers a delightful blend of savory and sweet while keeping sugar out of the equation. Finished with fresh scallions, cucumber slices, and fragrant cilantro, these wraps are as vibrant as they are delicious. Ready in under an hour, this dish makes a unique and healthy dinner idea or an impressive appetizer for gatherings. Make every bite an occasion worth savoring!
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Recipe Information
Ingredients
- 2 pieces (skin-on, approximately 6 oz each) Duck breast
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 0.5 teaspoon Garlic powder
- 0.25 cup Coconut aminos
- 2 tablespoons Almond butter
- 1 teaspoon Sesame oil
- 1 tablespoon Apple cider vinegar
- 1 tablespoon Granulated erythritol
- 2 tablespoons Unsweetened almond milk
- 0.25 teaspoon Ground ginger
- 8 leaves Romaine lettuce leaves
- 2 stalks, sliced Scallions
- 0.5 thinly sliced Cucumber
- 1 bunch, for garnish Fresh cilantro
Instructions
Preheat your oven to 375°F (190°C).
Pat the duck breasts dry with paper towels. Score the skin in a crosshatch pattern, being careful not to cut into the meat.
Season both sides of the duck breasts with salt, black pepper, and garlic powder.
Place a cast-iron skillet over medium heat. Once hot, lay the duck breasts skin-side down in the skillet. Cook for about 6-8 minutes until the skin is golden brown and crispy.
Flip the duck breasts and transfer the skillet to the oven. Roast for an additional 10-12 minutes for medium-rare, or longer if desired.
While the duck is cooking, prepare the keto hoisin sauce. In a small bowl, mix coconut aminos, almond butter, sesame oil, apple cider vinegar, granulated erythritol, unsweetened almond milk, and ground ginger until smooth. Set aside.
Once the duck is cooked to your liking, remove it from the oven and let it rest for 5 minutes.
Thinly slice the rested duck breasts.
To assemble the wraps, place a few slices of duck on each romaine lettuce leaf. Top with scallions, cucumber, and fresh cilantro.
Drizzle with the keto hoisin sauce and serve immediately.
Nutrition Facts
Calories |
1593 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 128.4 g | 165% | |
| Saturated Fat | 36.5 g | 182% | |
| Polyunsaturated Fat | 5.9 g | ||
| Cholesterol | 286 mg | 95% | |
| Sodium | 2502 mg | 109% | |
| Total Carbohydrate | 38.8 g | 14% | |
| Dietary Fiber | 7.1 g | 25% | |
| Total Sugars | 15.8 g | ||
| Protein | 77.7 g | 155% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 268 mg | 21% | |
| Iron | 24.1 mg | 134% | |
| Potassium | 1558 mg | 33% | |
*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.
