Keto Peking Duck
Indulge in the rich flavors of Keto Peking Duck, a low-carb twist on the iconic Chinese dish. This recipe showcases a perfectly roasted whole duck with irresistibly crispy skin, achieved through a simple yet effective combination of baking powder and salt. Infused with the fragrant blend of gluten-free soy sauce, five-spice powder, sesame oil, and aromatic seasonings, every bite is bursting with authentic Asian flavor. Paired with fresh cucumber slices, spring onions, and crunchy lettuce leaves as keto-friendly wraps, this dish offers a delightful balance of textures and flavors. With minimal prep time and an oven-roasting technique that guarantees delicious results, this healthy, crowd-pleasing recipe is perfect for special occasions or indulgent weeknight dinners. Get ready to elevate your keto meal plan with this mouthwatering masterpiece!
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Recipe Information
Ingredients
- 1 piece Duck (whole, approximately 4-5 lbs)
- 0.5 cup Soy sauce (gluten-free or tamari for keto)
- 1 teaspoon Five-spice powder
- 2 tablespoons Sesame oil
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 2 teaspoons Salt
- 1 teaspoon Baking powder
- 0.5 cup Spring onions (scallions), sliced
- 1 piece Cucumber, thinly sliced
- 8 pieces Lettuce leaves
Instructions
Preheat your oven to 300°F (150°C).
Clean the duck thoroughly, ensuring to remove any excess fat from the cavity. Pat it completely dry with paper towels.
Prick the duck skin all over with a sharp fork or a skewer, being careful not to pierce the meat. This helps the fat to render out during cooking.
In a small bowl, combine soy sauce, five-spice powder, sesame oil, garlic powder, and onion powder. Stir well to create a marinade.
Rub the marinade all over the duck, including inside the cavity. Let it sit for 15 minutes to soak up the flavors.
Sprinkle the skin generously with salt and the baking powder. This combination helps to make the skin extra crispy.
Place the duck on a rack in a roasting pan, breast side up, to allow the fat to drip away as it cooks.
Roast the duck in the oven for about 2.5 to 3 hours, or until the skin is golden brown and crispy. Baste the duck with its own fat every 30 minutes.
Once cooked, remove the duck from the oven and let it rest for at least 15 minutes before carving.
Serve the duck with spring onions, cucumber slices, and lettuce leaves. Use the lettuce leaves as wraps, adding slices of duck and garnishes for a keto-friendly, flavorful bite.
Nutrition Facts
Calories |
1968 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 155.9 g | 200% | |
| Saturated Fat | 40.4 g | 202% | |
| Polyunsaturated Fat | 11.7 g | ||
| Cholesterol | 454 mg | 151% | |
| Sodium | 14451 mg | 628% | |
| Total Carbohydrate | 34.1 g | 12% | |
| Dietary Fiber | 5.8 g | 21% | |
| Total Sugars | 7.1 g | ||
| Protein | 111.6 g | 223% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 285 mg | 22% | |
| Iron | 9.5 mg | 53% | |
| Potassium | 2495 mg | 53% | |
*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.
