Keto Hoisin Duck Wrap
Indulge in the rich and aromatic flavors of this Keto Hoisin Duck Wrap—a low-carb twist on a classic favorite that's perfect for a quick yet sophisticated lunch or dinner. Featuring tender, crispy-skinned duck breast complemented by a velvety, homemade keto hoisin sauce made with coconut aminos, tahini, and sesame oil, this recipe strikes the ideal balance of savory and sweet. Wrapped in fresh romaine lettuce leaves and topped with crisp cucumber, vibrant red bell peppers, and fragrant green onions, each bite offers a delightful crunch and a burst of flavor. Ready in just under 45 minutes, this keto-friendly recipe is perfect for those seeking a hearty yet guilt-free meal. Whether you're following a low-carb lifestyle or simply craving an Asian-inspired dish, these Keto Hoisin Duck Wraps are sure to become a household favorite.
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Recipe Information
Ingredients
- 2 pieces Duck breast
- 0.25 cup Coconut aminos
- 2 tablespoons Tahini
- 1 tablespoon Sesame oil
- 1 tablespoon Rice vinegar
- 2 cloves Garlic
- 1 teaspoon Ginger
- 1 tablespoon Sweetener
- 8 leaves Romaine lettuce leaves
- 2 stalks Green onions
- 1 small Cucumber
- 1 medium Red bell pepper
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
Instructions
Preheat the oven to 400°F (200°C).
Score the skin of the duck breasts in a crosshatch pattern, being careful not to cut into the meat. This will help render the fat and make the skin crispy.
Season both sides of the duck breasts with salt and black pepper.
Place the duck breasts skin-side down in a cold, oven-safe skillet and turn the heat to medium. Cook for about 5-7 minutes, allowing the skin to render and become crisp.
Flip the duck breasts and transfer the skillet to the preheated oven. Roast for 10-15 minutes for medium doneness.
While the duck is cooking, prepare the keto hoisin sauce by combining coconut aminos, tahini, sesame oil, rice vinegar, minced garlic, grated ginger, and sweetener in a bowl. Whisk until smooth and set aside.
Thinly slice the green onions, julienne the cucumber, and slice the red bell pepper into strips.
Remove the duck from the oven and let it rest for 5 minutes before slicing thinly against the grain.
To assemble the wraps, take a romaine lettuce leaf, add a few slices of duck, a drizzle of keto hoisin sauce, and top with green onions, cucumber, and red bell pepper.
Repeat the assembly with the remaining ingredients and serve immediately.
Nutrition Facts
Calories |
1821 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 146.5 g | 188% | |
| Saturated Fat | 43.8 g | 219% | |
| Polyunsaturated Fat | 5.9 g | ||
| Cholesterol | 336 mg | 112% | |
| Sodium | 2532 mg | 110% | |
| Total Carbohydrate | 34.5 g | 13% | |
| Dietary Fiber | 9.0 g | 32% | |
| Total Sugars | 19.5 g | ||
| Protein | 89.7 g | 179% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 2443 mg | 188% | |
| Iron | 10739.8 mg | 59666% | |
| Potassium | 1717 mg | 37% | |
*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.
